Peach-Ale Mustard
Source of Recipe
From "The All New Ball Book of Canning and Preserving"
List of Ingredients
- 2 � pounds peaches (about 10 peaches), halved and pitted
- ⅔ cup white balsamic vinegar (6% acidity)
- � cup maple syrup
- � cup dry mustard
- 2 tablespoons brown mustard seeds
- 1 teaspoon salt
- 1 (12-ounce) bottle ale
Instructions
- 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.
- 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.
- Process peach mixture in a food processor until pur�ed. Pour pur�e into a large stainless steel or enameled saucepan. Bring to a boil, stirring often.
- Ladle hot mustard into a hot jar, leaving � 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.
- 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 (�-pint) jars
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