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Ingredients
1 kg pears, peeled and quartered
6 tangelo, quartered, and seeded
1 pineapple, peeled and quartered
4 limes, sliced to 1 cm thick
4 tbsp mustard powder
1-2 litres of water
1 kg of caster sugar
1 large, clean preserving jar
Method
Place the mustard powder, sugar and water into a large saucepan and boil until thickened.
Arrange the fruits in layers in your jar and pour over the mustard syrup to cover the fruit in the jar.
Place the filled jar in the fridge to chill then it can be stored in a dark cupboard until needed.
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