Lemon-Sage Wine Mustard

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Preserving Method: Water Bath Canning

  1. FINELY CHOP enough sage leaves to measure 1/3 cup and set aside.
  2. COARSELY CHOP remaining sage leaves and stems to measure 1/2 cup and place in a small stainless steel saucepan with white wine. Bring to a boil over medium heat, stirring and pressing sage to release flavor. Remove from heat. Cover tightly and let steep for 5 minutes.
  3. TRANSFER sage infusion to a sieve placed over a glass or stainless steel bowl and press leaves with the back of a spoon to extract all the liquid. Discard solids and return liquid to saucepan. Add mustard seeds. Cover and let stand at room temperature until seeds have absorbed most of the moisture, about 2 hours.
  4. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
  5. COMBINE marinated mustard seeds (with liquid) and vinegar in a blender or food processor fitted with a metal blade. Process until blended and most seeds are well chopped, but retaining a slightly grainy texture.
  6. TRANSFER mixture to a stainless steel saucepan and add lemon zest, lemon juice, honey, salt and reserved finely chopped sage. Bring to a boil over high heat, stirring constantly. Reduce heat to low and boil gently, stirring frequently, until volume is reduced by a third, about 20 minutes.
  7. LADLE hot mustard into hot jars leaving 1/4 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
  8. PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Lemon-Sage Wine Mustard | Mustard Recipe - Ball® Fresh Preserving is rated 4.5 out of 5 by 2.
Rated 5 out of 5 by from Ate a whole jar in one sitting! This was the first mustard I've ever made and canned. I'm still new to canning, only having done salsa and a few jellies. This recipe was fairly simple, and really delicious. I let it sit for three weeks before trying at the recommendation of others, and it came out with a great flavor! I ate the first jar I opened in one sitting on some chicken!
Date published: 2016-05-26
Rated 4 out of 5 by from Excelent recipe! Like every mustard, it needs to rest a while to lose all that bitterness, but after 1 or 2 weeks it will be mild and citric, very nice flavour. Definitely worth making.
Date published: 2016-03-04
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