Homemade Peach Mustard

Sometimes there’s nothing like homemade.  Even for something simple like a condiment.  Peach mustard in this case.

Homemade Peach Mustard

Homemade Peach Mustard

Last summer I did a lot of canning. I debated about posting the recipes right away but I knew that the mark of a good recipe is making it again (though, as a seasonal foodie, this may mean next year).  I canned a batch of peach mustard again this year (after making it twice last year) and when some friends who tried it turned around and made a batch of their own, I knew I had a winner.

Mustard Seed

Mustard Seed & Ground Mustard

Originally from a book called Urban Pantry, I swapped out the apricots for peaches when one of my CSAs came back from Michigan with a truckload.   It can be water bath canned for shelf storage, or popped into your fridge without canning (you might consider halving the recipe in that case).   

Peach Mustard after light blending

Peach Mustard after light blending

Fill jars with peach mustard

Fill canning jars with peach mustard

Seal peach mustard for canning

Seal peach mustard for canning

I love mustard on sandwiches, as a meat or veggie glaze and I am a major pretzel dipper.  Can you believe that football season is right around the corner?  I love dipping pretzels in mustard (Snyder even has a multigrain pretzel) for a healthier game day treat. 

Dipping Pretzels in Peach Mustard

Dipping Pretzels in Peach Mustard

Peach Mustard
Yields 72
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Total Time
24 hr
Total Time
24 hr
34 calories
8 g
0 g
0 g
0 g
0 g
26 g
3 g
7 g
0 g
0 g
Nutrition Facts
Serving Size
26g
Yields
72
Amount Per Serving
Calories 34
Calories from Fat 2
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 3mg
0%
Total Carbohydrates 8g
3%
Dietary Fiber 0g
1%
Sugars 7g
Protein 0g
Vitamin A
1%
Vitamin C
3%
Calcium
0%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 lb peaches or apricots, pitted and sliced
  2. 2 1/4 cups sugar
  3. 1/2 cup water
  4. 1 lemon
  5. 1/4 cup brown mustard seeds
  6. 1/4 cup yellow mustard seeds
  7. 1 tablespoon ground yellow mustard
  8. 1 cup apple cider vinegar
One day ahead
  1. Zest lemon and add zest to large saucepan. Juice zested lemon and add juice to the same saucepan along with the lemon peel.
  2. Add the apricots, sugar, and water then bring the mixture to a simmer over medium heat. Cook until the fruit is soft and the sugar is dissolved, about 20 minutes. Skim foam if necessary. Remove from the heat, cover and hold in the refrigerator for at least 6 hours or overnight.
  3. While the apricots are cooking, smash the brown and yellow mustard seeds with a mortar and pestle. Work in small batches until most of the seeds are broken and slightly ground. You can also use a spice grinder, but be sure to grind them only to a coarse meal. Put the smashed seeds and ground mustard in a small bowl, pour in the apple cider vinegar, and set aside, covered, on the countertop, at least 6 hours or overnight.
  4. While the apricots are cooking, smash the brown and yellow mustard seeds with a mortar and pestle or coffee grinder until most of the seeds are broken and slightly ground. Put the smashed seeds and ground mustard in a small bowl, pour in the apple cider vinegar, and set aside, covered, on the countertop, at least 6 hours or overnight.
The next day
  1. Sterilize clean 4 to 8 oz canning jars and keep them hot. Put a small plate in the freezer. Remove the lemon peels from the fruit mixture, pressing out the remaining juice and pulp. Return the saucepan of fruit to medium heat on the stovetop and cook down until thickened and amber in color, about 30 minutes. Stir in the vinegar-mustard seed mixture until combined. Scoop out about a cup of the apricot mustard and purée in a blender, on high speed until smooth, then return to pot OR puree the mixture lightly with an immersion blender. Cook until thick and set, about 15 to 30 minutes. Skim foam as necessary.
  2. To test the set, remove the plate from the freezer and add a small spoon of mustard to the plate. Push the mustard with your fingertip. It should wrinkle, indicating it has set. If the mustard is loose, return the mixture to the heat and cook for another 10 minutes, checking the set until the desired consistency is reached.
  3. 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.
  4. Process jars in a boiling water canner for 10 minutes, adjusting for altitude if over 1000 ft. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Notes
  1. Makes 4-5 cups.
  2. If you have never canned before, you should familiarize yourself with the techniques using a good canning guide like the Ball Home Canning Book.
beta
calories
34
fat
0g
protein
0g
carbs
8g
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19 thoughts on “Homemade Peach Mustard

  1. Louise

    Hi Inger!
    What glistening and delicious looking Peach Mustard. I’m wondering, since my canning skills are null and void, do you think this could be frozen? I have never forze mustard before but I sure would love to try this recipe. If not, my daughter is coming in a few weeks perhaps I could talk her into making it for me, lol…I already told her she “has” to bake bread, lol…

    Thank you so much for sharing, Inger…I am sooooooo pinning this recipe!

    1. Inger

      You know you might just make half the recipe if you didn’t want to can it Louise. I think it should probably last awhile in the refrigerator. Sources I consulted didn’t recommend freezing mustard although I sometimes freeze cheese which they (most) also don’t recommend. So freezing would probably be an experiment. Hmmm, perhaps I should try it, since I have a small jar that didn’t seal.

      I think you’re going to be putting your daughter to work when she comes 😉 Of course doing projects with someone else make it much more fun (I’ll be writing about making Salisbury Steak with my mom soon)

      1. Louise

        Hi Inger,
        I did a bit of research also and most advise against freezing mustard. As you said, it probably will last in the refrigerator without any problems. I asked my daughter about making it and she said absolutely NO! (brat, lol) I can’t complain though. She has promised to bake bread, although, she may change her mind when she realizes how hot and humid it is these days, lol…We’ll see…I guess I will have to attempt it myself one of these days, lol…Thanks again, Inger. Looking forward to that Salisbury Steak:)

  2. Pingback: Peach Mustard Glazed Pork Chops | Art of Natural Living

    1. Inger

      We also use it on sandwiches–just like a regular mustard. In fact, it’s made my oldest like sandwiches a lot more (a good thing!)!

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