Spicy Honey Mustard

I've been busy with canning for the last several weeks and have not been posting any blogs so I thought I should catch up a bit. My latest canning project was this Spicy Honey Mustard that I found the recipe for in my favourite and most used canning book this summer. I have shared the book previously in my blog but it bears sharing again. Food In Jars is the name and it's a great one to have in your library of recipe books! It's been my go-to book for the season.

I decided to make the mustard recipe and see how we would like it. I think it's a great way to have total control of what goes into my mustard and know that it doesn't have any hidden ingredients.

Here's the recipe for anyone that wants to give it a try!

Spicy Honey Mustard

1 cup dry mustard

1 cup cider vinegar

1/3 cup honey

1/2 tsp salt

1/4 tsp freshly ground black pepper

Prepare a boiling water bath and sterilize 4 quarter-pint jars. Place lids in a small saucepan, cover them with water and simmer over very low heat.

Combine all ingredients in a small pot. Whisk to blend and bring to a simmer over medium heat for 5-6 minutes. When the mustard is thoroughly heated through, ladle it into the prepared jars, leaving 1/2 inch of headspace. Wipe the rims, apply the lids and rings and process in a boiling water bath for 10 minutes.

By making your own mustard you can design it to your own tastes and make it milder or even spicier if you like. That's the beauty of making your own! I think these 4 jars will probably last us for the winter season and if not then I will just make us another batch. 

Enjoy! 

Maggie