An easy to make mustard, perfect for holiday gifts. It is fairly strongly flavored, but I am imagining it as the perfect addition to a ham sandwich. We started with a recipe posted on the always wonderful Food in Jars, which turned out be a guest post from Kaela Porter of Local Kitchen.The recipe there, for Bourbon Brown Sugar Mustard, was adapted from Oktoberfest Beer Mustard in The Ball Complete Book of Home Preserving. As I have said before, if you don't have the Ball Book, buy it.
Rye & Brown Sugar Mustard
• 2 cups rye
• 1 cup water
• 2 cups brown mustard seeds
• 1 cup cider vinegar
• 12 tbsp dry mustard powder
• 1 1/2 cups lightly packed brown sugar
• 2 tsp salt
Combine rye, water and mustard seed in a bowl. Mix well and steep until nearly all of the liquid is absorbed, about 4 hours, or overnight.
Using an immersion blender, blend to desired consistency. Add vinegar, mustard powder, sugar, and salt and continue to blend well until combined. Transfer to a saucepan and bring to a boil over medium heat, stirring constantly. Continue to boil mustard until it reduces to your desired thickness, remembering that it will thicken further upon cooling.
Fill jars leaving a generous1/4-inch headspace. Pass the handle of a wooden spoon along the edges and middle of the jar to eliminate bubbles. Wipe rims, finger tighten your lids and process in a boiling water bath for 10 minutes.
Yields about 6 cups.