Homemade Sweet Hot Mustard

We love canning in the Noland household. We have done lots of it over the years but not that many of the recipes have been condiments. I thought this would be such a great gift for the holidays, Homemade Sweet Hot Mustard! This works wonderfully tucked into a basket, or a small hostess gift, or for a present for any gift exchange. It is easy to make and requires few ingredients plus it also is delicious with a holiday roast, turkey, or ham.

Bringing it to any occasion allows you to just pop it onto the table and have everyone try some of your homemade creations!! This recipe is one that I found in Best of Bridge Home Preserving. I gave it our own little tweak with some added heat and some added sweetness from the honey.

It turned out to be such a gorgeous colour and I love the whole mustard seeds in this recipe therefore adding in some delightful grains to otherwise smooth mustard. The recipe doesn’t make a crazy amount. Just 6 four-ounce jars therefore just enough for gifts and some for yourself.

PRINTABLE FOR WATER BATH CANNING

Homemade Sweet Hot Mustard Recipe

Homemade Sweet Hot Mustard

Tara Noland

A Homemade Sweet Hot Mustard makes a great gift for the holidays or anytime!!

3.86 from 14 votes

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Prep Time 10 minutes mins

Cook Time 21 minutes mins

Total Time 31 minutes mins

Cuisine American

Servings 6 -4 oz. jars

Ingredients

 

• 1 cup dry mustard
• 3/4 cup sugar
• 2 Tbsp. honey
• 1/2 cup mustard seeds
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 tsp. cayenne
• 1 1/2 cups white wine
• 1/2 cup white vinegar
• 6 – 4 oz. steriized jars
• 6 Lids soaked in hot water for 5 min.
• 6 rims

Instructions

 

• Stir together the dry mustard, sugar, mustard seeds, salt, pepper and cayenne in a medium saucepan. Slowly pour in the wine, vinegar and honey while whisking. Bring up to a boil and continue whisking, cook for 1 min. The mixture should start to thicken.
• Spoon the mustard into sterilized jars to within 1/2″ of rim. Remove any air bubbles and wipe rims clean. Top with prepared lids and close with rims until just finger-tip tight. Process jars in a canner full of boiling water for 15 min. Adjust if greater than 1,000 feet for high altitude processing. Turn off the heat and let the jars stand in the hot water for 5 min. Transfer using a jar lifter to towel-lined counter. Let cool, store any jars that did not seal in the refrigerator for up to 3 weeks. Allow the mustard to mellow for at least one week before serving.

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

Tried this recipe?Let us know how it was!

Recipe adapted from Best of Bridge Home Preserving.