On the day I decided to make Oktoberfest Beer Mustard, I also decided to make Lemon-Sage Wine Mustard from Ball Complete Book of Home Preserving. This decision was based on the conclusion that while I had all the stuff out and was in a canning mood, it would be just as easy to make two kinds as one kind. Turns out that is not exactly true.
I am, apparently, not coordinated enough to really successfully swing simultaneous canning events. In theory, it sounds like a wonderful idea, but in practice, not-so-much. Having both mustard simmering on the stove, one cooperating beautifully, the other rebelling, was stressful.
This is the one that rebelled. This mustard was really thick before I even began the reduction process. There was nothing to reduce, really. But not knowing enough about canning, I thought that I should follow the directions completely. Except that when it said to bring it to a boil over high heat, there was nothing to bring to a boil. Imagine trying to bring peanut butter to a boil. That is what it was like. So, I sort of scorched it a bit, and then just let it simmer. The flavor is good though, and I imagine this with pork roasts, and brats, and all things porky. The recipe can be found in the book and online Lemon-Sage Wine Mustard.
Lemon-Sage Wine Mustard
Makes about five 4-ounce jars
1 bunch fresh sage
3/4 cup dry white wine
3/4 cup yellow mustard seeds
1 cup white wine vinegar
Grated zest and juice of 2 large lemons
1/2 cup liquid honey
1/4 tsp salt
5 (4 oz) glass preserving jars with lids and bands
Finely chop enough sage leaves to measure 1/3 cup and set aside.
Coarsely chop remaining sage leaves and stems to measure 1/2 cup and place in a small stainless steel saucepan with white wine. Bring to a boil over medium heat, stirring and pressing sage to release flavor. Remove from heat. Cover tightly and let steep for 5 minutes.
Transfer sage infusion to a sieve placed over a glass or stainless steel bowl and press leaves with the back of a spoon to extract all the liquid. Discard solids and return liquid to saucepan. Add mustard seeds. Cover and let stand at room temperature until seeds have absorbed most of the moisture, about 2 hours.
Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
Combine marinated mustard seeds (with liquid) and vinegar in a blender or food processor fitted with a metal blade. Process until blended and most seeds are well chopped, but retaining a slightly grainy texture.
Transfer mixture to a stainless steel saucepan and add lemon zest, lemon juice, honey, salt and reserved finely chopped sage. Bring to a boil over high heat, stirring constantly. Reduce heat to low and boil gently, stirring frequently, until volume is reduced by a third, about 20 minutes.
Ladle hot mustard into hot jars leaving 1/4 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
Process jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
This will be my entry for this week’s Weekend Herb Blogging hosted by Yasmeen from Healthnut.