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!
- 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.