Peach Mustard

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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Peach Mustard

Yield: makes 3 to 4 half pints


  • 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


  1. 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.
  2. 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.
  3. Pour the peach puree into a small saucepan and add the crushed mustard seeds, sugar, lemon juice, vinegar, and salt and stir to combine.
  4. Cook, stirring constantly for 5 to 7 minutes, until the mustard begins to thicken.
  5. 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.
  6. 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.

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15 responses to “Peach Mustard”

  1. Silly question maybe but do you get your mustard seeds at the grocery store or order them somewhere that may be a fresher purchase?

  2. 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.

  3. 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.

  4. 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!

  5. 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.

  6. 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!

  7. 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.

  8. 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!

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