Honey Dijon Mustard

Processing: Boiling Water Bath 15mins
Storage: 12 months+
Yield: 1 1/2 cups
Delicious, creamy homemade mustard - enjoy slathered on barbecued meat, sandwiches and drizzled on top of hot dogs. 
1/2 cup dry white wine
1/2 cup chopped onion
2 teaspoons minced garlic
1/4 cup apple cider vinegar
1/4 cup honey
1/2 cup mustard powder
1  teaspoon kosher salt
Prepare jars.
Prepare jars by covering in water and boiling for 10 minutes.
Infuse wine with onion and garlic.
Pour wine into a small saucepan, adding onion and garlic. Bring to a boil, simmer for 2 minutes then turn the heat off and leave to cool completely. Once cool, drain through a sieve, reserving infused wine and discarding vegetables.
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 bowl of boiled 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 boiling water 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.   

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