Maple Syrup Mustard

Processing: Boiling Water Canner 15 minutes
Storage: 12 months+
Yield: 1 ½ cups per batch
Sweet, delicious, maple syrup-infused wholegrain mustard – made in minutes, ready for serving after 6-8 weeks! Use this mustard as a glaze for ham, or smother on pork chops (or chicken).
Makes 1 ½ cups
Makes 3 cups
Makes 6 cups
Apple cider vinegar
¾ cup
1 ½ cups
3 cups
Yellow mustard seeds
¼ cup
½ cup
1 cup
Brown mustard seeds
¼ cup
½ cup
1 cup
1/3 cup
2/3 cup
1 1/3 cups
Maple syrup
1/4 cup
1/2 cup
3/4 cup
1 teaspoon
2 teaspoons
4 teaspoons
DAY 1: Combine ingredients and soak overnight.
Measure ingredients into a bowl, stir to combine and then cover. Leave overnight.
NOTE: If you are short on time, you can combine ingredients, heat to a boil in a small pan, then cover and leave for 2-3 hours before continuing with the next step.                                                                                                                                                        
Prepare jars.                                     
Cover jars with water and bring to a boil, boiling for 10 minutes. Once the time is up, turn the heat off and leave jars in the hot water until ready to fill.
Pulse mustard in food processor until thick.
Pour bowl of mustard mixture into your food processor, pulse until seeds start to split and mixture thickens. This only takes a few moments. Loosen with a little water if required, thickening with mustard powder if required.
Prepare lids.                                     

Place lids into a bowl of boiled water. Remove the lids from the water when you are ready to place them onto the jars to seal.
Ladle mustard into hot jars.       

Pack mustard into hot jars, leaving 1/4 inch (0.5cm) headspace. Remove bubbles, check headspace is correct, wipe rims clean with damp paper towel and seal.
Process jars in boiling water for 15 minutes.
Process jars in a boiling water bath canner for 15 minutes (start timer once water returns to a full boil). When time is up, 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. Jar lids should not flex up or down when pressed.

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