I feel like a broken record sometimes but there are kitchen projects that terrify me for years, then I finally embark on and find myself stepping back thinking, “that’s it?” Granola and yogurt are two that immediately come to my head. But this time I was finally ready to try making mustard. Last year I made tomato jam for the first time and it changed my life. Seriously. I don’t know that I could ever go back to boring old ketchup again. What if all homemade condiments were like that? Mustard, mayo (still working on that one), hot sauce…
I’m honestly not sure what kept me away from mustard for so long. Maybe it was the idea of canning it. During the summer and fall I’m so buried in seasonal canning projects that “anytime” projects like lemon curd (another one, still working on) and mustard fall to the bottom of the list. It was Food in Jar’s Spicy Honey Mustard that really got me intrigued. 5 ingredients, whisked to perfection over a warm stove, then canned and processed. I’m always skeptical of too easy recipes…
The mustard turned out lovely. Or so my husband says. Though the recipe claims the heat will reduce over time, the immediate product is pretty intense. If you have a sinus problem, go ahead, have a bit, and I guarantee you’ll be cleared pretty quickly. While not the mustard for me, it’s a great jumping off point, proving that like many recipes, the fear of anticipation is far worse than the recipe itself. I can’t wait to try other mustards, maybe with wine or beer.
Spicy Honey Mustard (adapted from Food in Jars) Makes 3 4oz jars
- 3/4 c dry mustard
- 1 c cider vinegar
- 1/2 c honey
- 1/2 tsp sea salt
- 1/4 tsp freshly ground pepper
Combine all ingredients in a small pot. Whisk to blend over medium-low heat until it is smooth and begins to simmer. Ladle prepared mustard into clean, hot 4-oz jars, leaving 1/2 inch headspace. Center lids and screw on rings. Process in a boiling water bath for 10 minutes.