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Peach-Ale Mustard

Source of Recipe


From "The All New Ball Book of Canning and Preserving"



List of Ingredients



• 2 ½ pounds peaches (about 10 peaches), halved and pitted
  
• â…” cup white balsamic vinegar (6% acidity)
  
• ½ cup maple syrup
  
• ½ cup dry mustard
  
• 2 tablespoons brown mustard seeds
  
• 1 teaspoon salt
  
• 1 (12-ounce) bottle ale
  






Instructions



1. Preheat oven to 425° F.
   Arrange peach halves, cut sides up, on a large rimmed baking sheet lined with aluminum foil. Bake at 425° for 30 minutes or until peaches are very soft and lightly browned. Remove pan from oven, and place on a wire rack. When peaches are cool enough to handle, peel and chop.
   
   
2. Combine vinegar and next five ingredients in a 6-quart stainless steel or enameled Dutch oven. Bring to a boil, stirring constantly; reduce heat and simmer, uncovered, 10 minutes, stirring often. Remove from heat; cool completely (about 1 hour). Transfer peach mixture to a large bowl. Cover and chill overnight.
   
   
3. Process peach mixture in a food processor until puréed. Pour purée into a large stainless steel or enameled saucepan. Bring to a boil, stirring often.
   
   
4. Ladle hot mustard into a hot jar, leaving ¼ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled.
   
   
5. Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.
   
   Makes about 4 (½-pint) jars