Honey Mustard

Processing: Boiling Water Bath 15mins
Storage: 12 months+
Yield: 1 1/2 x half-pints (1 1/2 cups)

Homemade honey mustard - enjoy with barbecued meat, in quiches, sandwiches and drizzled on hot dogs.
3/4 cup apple cider vinegar
1/3 cup water
1/2 cup honey
1/2 cup mustard powder
1 1/2 teaspoons white sugar
Prepare jars.
Prepare jars by covering in water and boiling for 10 minutes.
Whisk ingredients together in pan.
Measure ingredients into a pot, whisking well to combine.
Heat until thick.
Heat pot on the stovetop until thick, this can take a few minutes or longer if you are doing larger batches.
Prepare lids.
While you are thickening the mustard, place the lids into a pot of previously boiling water. Do not simmer or boil, just let the lids heat through in the few minutes while you make the mustard and then fill the jars, removing the lids from the hot water when you are ready to place them onto the jars to seal.
Ladle hot mustard into hot jars.
Immediately spoon hot mustard into hot jars, leaving a 1/4 inch (0.5cm) headspace. Wipe rims and seal.
Boiling water bath processing.
Process in hot water bath canner for 15 minutes. Start your timer when the water returns to a full boil. Then when the time is off, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.
Next day: check for seals.
Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months. Jars should not flex up or down when pressed, if jars have not sealed refrigerate immediately or reprocess.

Share on: