Italian mustard fruits

This traditional Italian preserve is quick and easy to make, and is wonderful served with pate, roast pork, grilled quail or hams and cheeses. I'm sure you can think of other serving ideas!
Ingredients
500 ml white wine vinegar or 400ml plus 100ml water
2 Tbsp yellow mustard seeds
1 kg dried apricots
½ cup lemon juice and rind of 1 lemon, thinly sliced
600g white sugar
1 tsp minced horseradish
1 cinnamon stick + 12 whole cloves
Makes 1.6 to 1.8 depends on the fruit (1/2 measure made 3x300ml jars).

Method
Bring the vinegar, water and mustard seeds to the boil, then simmer for 5 minutes.
Leave to cool and infuse for 1 hour. Discard half the mustard seeds.
Prepare the fruit by washing, removing the stones or pips and cutting up any larger fruits.
Cook the sugar and spices to the vinegar over gentle heat until the sugar is dissolved stirring all the while.
Add lemon juice and rind, horseradish and fruit and cook gently a few minutes or until just soften.
Pack the fruit and spices into the sterilised warm jar/s and pour over the syrup. Seal jars immediately and leave for a minimum of 1 month before eating (if you can wait that long!).

Chook’s note: I like and have used dried apricots, but you could use mixed fruit - peaches, apricots, plums, cherries & figs. 
Save the extra mustard seeds to mix into something else – mayo, oil, vinegar, or what about mustard butter for crusty bread or on sangers.