Spicy Italian-style Mustard Fruit Preserves

Finely crumble jaggery, stir into vinegar and heat gently until dissolved. Peel, halve and core pears and apples. Cut apples into large cubes. Blanch apricots, peel, halve and remove pits. , put everything immediately in lemon water; then drain well.

Stir-fry ginger and chile peppers in olive oil for about 1 minute, add fruit and sauté until all pieces are coated with oil mixture, about 1 minute. Stir salt, mustard seed and garam masala into fruit mixture. Pour vinegar into fruit mixutre, reduce heat and simmer gently for a few minutes until pears are cooked but still firm. Remove fruit from cooking syrup with a slotted spoon and place in jars. Let syrup boil down slightly and pour while still boiling hot over fruit in jars (fruit must be completely covered). Close jars, let preserves cool and refrigerate. Preserves can be stored up to 3-4 weeks in the refrigerator.