It’s day four of Peach Week 2018! Monday, I shared a tiny batch of Peach Cardamom Jam. Tuesday was all about the Peach Walnut Conserve! On Wednesday, we moved on to Peach Chutney with Toasted Whole Spices. Today is Peach Mustard day.
Homemade mustards are great. Easy to make and super delicious, they are a fun way to bring a little extra magic to your next sandwich. The primary trick I’ve learned over the years of making mustards is that they taste better when you grind or crush the seeds rather than blitzing them in a blender or food processor. It’s more work, but the flavor payoff is really great. The best way to do it is to double up some resealable food storage bags and then bash them with a rolling pin or sturdy bottle.
This blog post was written in partnership with the good people at the Washington State Stone Fruit Growers as part of my role as official Canbassador. They sent me 18 pounds of peaches and asked me to preserve them. I’ll be posting peach recipes all week long, so check back tomorrow for the next installment. For more about Washington State Fruit, follow them on social media!
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- 2 large yellow peaches pitted and peeled
- 1/4 cup yellow mustard seeds
- 1/4 cup brown mustard seeds
- 1 cup granulated sugar
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup apple cider vinegar
- 1 tablespoon kosher salt
- Take the peeled peaches and place them a blender or a container into which an immersion blender can fit. Puree the peaches smooth and measure out two cups of puree.
- Put the mustard seeds in a dry skillet and toast them for 1 to 2 minutes, just until they start to pop. Transfer them to a plate to cool. Once they're cool, put them in nested resealable bags. Close the bags tightly and crush the seeds using a rolling pin or heavy-based bottle.
- Pour the peach puree into a small saucepan and add the crushed mustard seeds, sugar, lemon juice, vinegar, and salt and stir to combine.
- Cook, stirring constantly for 5 to 7 minutes, until the mustard begins to thicken.
- To can, funnel mustard into hot jars, leaving 1/2 inch headspace. Wipe the rims, apply lids and rings, and process in a boiling water bath canner for 15 minutes.
- When the time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.
Silly question maybe but do you get your mustard seeds at the grocery store or order them somewhere that may be a fresher purchase?
I typically get them from Penzeys.
Hi Marisa – this looks great and I am looking forward to trying this one! Since we are reducing our sugar consumption I have a question – can the amount of sugar be safely reduced in this recipe? Thanks.
I have only made this mustard with this level of sugar. You are welcome to try various sugar levels, but I can’t guarantee your results.
Mustard isn’t usually very sweet so wondering if you could skip the sugar and only get the sweetener from the peaches which are very sweet.
I have not had a lot of luck with mustard. I’ve made several recipes and one was entirely unedible. The other was too crunchy. I am doing something wrong, and now I’m afraid most of my family won’t try another batch!
Made this yesterday and am SO excited to both eat and gift it! Thank you for sharing!
You’re very welcome!
Marisa, would you explain the difference you’ve noticed between grinding the mustard seeds in the blender vs. crushing them by hand? I’m intrigued.
I made this yesterday and it didn’t thicken. I figure there’s a couple of possible options. 1. I was out of lemon juice so I put everything together and put it in the fridge until I got the juice which took 2 days. 2. Altitude. 3. It’s like jam and won’t thicken if it’s doubled, which I did. I cooked it for longer than suggested trying to get it to thicken. Anyway it smelled amazing so I am going to call it peach mustard marinade!
Freshly prepared mustard is usually awfully bitter, it needs to mellow for a few days to become palatable. When you can it right away like in your recipe, will it then mellow despite being in a vacuum? Thanks.
Yes. It will mellow over time in the jars.
The jars in the picture are unique and would like to find some. Is there a resource you would recommend?
Those are Weck jars: http://www.weckjars.com/products.php
Planning on making this again this year. Loved it! Frankly i wasn’t sure – the leftover bits I tried next day were truly terrible. But after some time sitting, it turned out to be the best stuff I made during canning season! Elevates grilled cheese to a whole new level and we can’t live without it when we make paninis with leftover pork tenderloin, ham or chicken. Great stuff!
It definitely takes more than 2 peaches to get 2 cups of peach puree, so buy plenty. I cooked the first batch a bit longer until it started to thicken. It was not thick enough after I put them in the water bath. If you turn the jar on side it freely flows. I will use that on salmon.
Then I made a second batch. I brought it to a boil, then simmered it with bubbles on medium for as long as it took to thicken. I didn’t time it but it took a long time standing over it. I thought it would never thicken. But it did. Now the jars after the water bath don’t move when I turn them over. Just like mustard from the store. However because I cooked it so long I only yielded 5 – 1/4 pint jars. or that would be 2 -1/2 pint jars and 1- 1/4 pint jar. I would like to double this but it gets pricy. The Harris teeter charges $5.99 for a bottle of mustard seeds. I will have to source them somewhere else. I can’t wait to try this.
The amount of puree will depend on the size of the peaches. I’m glad to hear that you found a method that satisfied you. And try an Indian market for the mustard seeds. They’re much more affordable that way.
Hi Marissa – I am having a hard time finding 1/2 pint jars right now. Can I make this in quarter-pint jars? Will that affect the processing time?
Yes, using 4 ounce jars is fine. Nothing changes about the processing time.
I too had the thickening issue as did a previous commenter. So I followed their lead with the same results. 5 x 1/4 pints and a very dark mustard. I would prefer a lighter colour like yours but if it tastes good then what the heck…will give a bit before I comment on that;)