6 hrs 3 mins
From Kaela Porter, whose blog is called Local Kitchen. She writes about canning, preserving and eating locally from the Hudson Valley. This recipe was originally posted on the Food in Jars site, where she was a guest poster.
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Units: US | Metric
- 1Combine bourbon, water and mustard seed in a small bowl. Mix to wet all seeds, and then allow to steep until nearly all of the liquid is absorbed, about 4 hours, or overnight. Alternatively, heat bourbon, water and seeds until mixture just comes to a boil; remove from heat and steep for about 2 hours.
- 2Prepare canner, jars & lids.
- 3Transfer soaked seeds to the bowl of a food processor; process until smooth, or leave grainy, as you prefer (my mini Cuisinart will not get the mustard entirely smooth). Add vinegar, mustard powder, sugar, and salt and process briefly to mix. Transfer to a medium saucepan.
- 4Over medium heat, stirring constantly, bring mustard to a boil; continue to boil mustard until it reduces to your desired thickness, remembering that it will thicken further upon cooling (I cooked mine for about 3 minutes).
- 5Taste and adjust seasonings (add additional water if you need to tinker with the flavor and the mustard is getting too thick).
- 6Fill hot jars to a generous 1/4-inch headspace (more like 1/2-inch), tamping down the mustard into the jar. Thoroughly bubble by passing the handle of a wooden spoon along the edges and middle of the jar. Wipe rims, affix lids and process in a boiling water bath for 10 minutes. Allow to rest for 5 minutes in the hot water prior to removing from the canner.
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Nutritional Facts for Bourbon Brown Sugar Mustard
Serving Size: 1 (715 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 601.0
- Calories from Fat 150
- Total Fat 16.7 g
- Saturated Fat 0.9 g
- Cholesterol 0.0 mg
- Sodium 795.3 mg
- Total Carbohydrate 49.3 g
- Dietary Fiber 5.6 g
- Sugars 38.8 g
- Protein 12.0 g