Blueberry Mustard

 I love making mustards- Dijon, white wine, stout beer, tequila, etc.  It’s a great list.  This year, I am trying a fruit mustard- blueberry mustard and no alcohol was added to the mix :-). I can’t wait for it to mellow so I can taste it!

Mustards are incredibly easy to make and can pack a real punch.  You’ll never go back to industrial, processed mustard.  This recipe is adapted from the food preserving.org website where you will find a wide range of amazing recipes.  I adapted their raspberry mustard recipe to make a blueberry version.

This recipe makes approx. one - 500ml jar.

Ingredients:

1 cup      White wine vinegar

2/3 cup   Yellow mustard seeds

1 cup       Water

2 3/4 lbs   Blueberries

3/4 cup     Sugar

1/4 cup     Mustard powder

Directions

Add vinegar, mustard seeds and water to a bowl, stir to combine, cover and leave overnight.

Pour the bowl of mustard mixture into your food process, pulse until seeds begin to spoil and the mixture thickens.  Add the blueberries and blend.  Boil gently for five minutes then add the sugar and mustard powder.  Boil until thick (approx. 15 minutes).

Ladle the mustard into hot jars, leaving 1/4 inch headspace, remove bubbles and wipe the rims with paper towel, add the lids.

Process jars in a steam canner (or boiling water canner) for 15 minutes.  When the time is up, turn off the heat and let the jars rest in the water for about five minutes.