Step 1

Weigh the prepared fruit, then weigh out half the amount of caster sugar. Place both in a bowl and stir to coat the fruit

Step 2

Cover the bowl in cling film and place in the fridge for 48 hours, stirring each morning and evening to redistribute the sugar

Step 3

After two days, the sugar should have dissolved into a syrup. Drain the fruits in a sieve, collecting the syrup in a pan

Step 4

Add the lemon juice, white wine, mustard powder and seeds (if using) to the syrup. Stir and simmer until slightly thickened

Step 5

Place the fruits in a sterilised jar and pour over the syrup. Seal the jar and leave for at least a week at room temperature before eating. Once opened, store the jar in the fridge