Lemon Sage Mustard

LEMON SAGE MUSTARD

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From the Ball Book of Canning
Serves: About 5 4-ounce jars
INGREDIENTS
  • 1 bunch fresh sage
  • 3/4 cup dry white wine
  • 3/4 cup yellow mustard seeds
  • 1 cup white wine vinegar
  • Grated zest and juice of 2 large lemons
  • 1/2 cup liquid honey
  • 1/4 tsp salt
METHOD
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  1. Finely chop 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 nonreactive saucepan with white wine. Bring to a boil over medium-high heat, then cover, remove from heat, and let steep for about 5 minutes.
  3. Place a sieve over a bowl and pour wine mixture through, pressing leaves with the back of a spoon to extract all the liquid. Discard solids and pour liquid back into saucepan. Add mustard seeds, stir, and cover. Let stand until seeds have absorbed most of the moisture, 1-2 hours.
  4. Prepare boiling water canner*. Heat jars in simmering water until ready for use. Do not boil. Place lids in a shallow bowl and set bands nearby.
  5. Pour marinated mustard seeds, residual liquid, and vinegar in a blender or food processor. Pulse until seeds are chopped but still slightly grainy.
  6. Pour mixture to a nonreactive 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 to make sure it doesn't scorch on the bottom, until volume is reduced by a third (20-30 minutes).
  7. Remove jars from canner. Pour a scoop of the hot canner water over the lids in the bowl. Ladle hot mustard into hot jars, leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight, and carefully lower jars into canner.
  8. Process jars for 10 minutes, adjusting for altitude. Remove lid, turn off heat, and let jars rest for 5 minutes. Remove jars and cool completely. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Any unsealed jars and be stored in the refrigerator.
NOTES
*If not using a water bath, store mustard in the refrigerator or in freezer-safe containers.

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