Lemon Sage Wine Mustard By Ball Canning Recipes

Steps:

• Finely chop enough sage leaves to measure 1/3 cup. Set aside.
• Coarsely chop remaining sage leaves and stems to measure 1/2 cup and place in a small saucepan with white wine.
• Bring to a boil over medium heat, stirring and pressing sage to release flavor.
• Remove from heat. Cover tightly and let steep for 5 minutes.
• Transfer sage infusion to a sieve placed over a glass or stainless steel bowl and press leaves with the back of a spoon to extract all the liquid.
• Discard solids and return liquid to saucepan. Add mustard seeds.
• Cover nd let stand at room temperature until seeds absorb most of the moisture, about 2 hours.
• In a blender or food processor combine marinated mustard seeds (with the liquid) and vinegar. Process until blended and most of the seeds are well chopped. (You want to retain a slightly grainy texture).
• Transfer mixture to a stainless steel saucepan and add the lemon zest, lemon juice, honey, salt and reserved finely chopped sage.
• Bring to a boil over high heat, stirring constantly. Reduce heat to low and boil gently, stirring frequently until volume is reduced by a third, about 20 minutes.
• Ladle hot mustard into prepared jars leaving a 1/4" headspace. Check for air bubbles and adjust headspace if needed.
• Process in a boiling water bath for 10 minutes. Adjust time according to altitude.