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Lemon Dill Mustard

Source of Recipe

From "The Canning Kitchen" by Amy Bronee


Recipe Introduction

"Dress up grilled burgers, sausages, potato salads and more with this fabulous mustard made with the classic flavor combination of lemon and dill. Good thing it's so easy to prepare, because mustard fans will be begging for more."

List of Ingredients

â—¦ ¾ cup yellow mustard seed
â—¦ 2 ½ cups white vinegar
â—¦ 1 cup dry mustard
â—¦ 1 cup freshly squeezed lemon juice (about 4 large lemons)
â—¦ 1 tablespoon granulated sugar
â—¦ 2 ½ teaspoons dried dill weed
â—¦ ½ teaspoon salt


Recipe

Combine the mustard seed and vinegar in a medium saucepan. Bring to a boil over high heat. Remove from the heat, cover, and allow to stand for 2 hours to soften the seeds.

Purée the mixture in a blender until fairly smooth. Pour the mixture back into the saucepan. Stir in the dry mustard, lemon juice, sugar, dill weed, and salt. Set the mixture over high heat, stirring constantly and working out any lumps with the back of the spoon. Once it comes to a bubble, remove from the heat.

Ladle into four clean half-pint jars, leaving a ¼-inch headspace. Poke a nonmetallic utensil inside each jar a few times to remove any air bubbles, topping up the mustard if necessary. Process in a boiling water bath canner for 15 minutes.

Makes four (½-pint) jars



• Tip:
For even more lemon flavor, add the zest of up to 1 lemon to your mustard. Mustard needs a little time for its flavors to fully develop. Wait one week before opening to give your mustard time to mellow.