Peach Honey Mustard

Skin peaches and cut into 1 cm thick cubes. Crush mustard seeds briefly in a mortar so that they are bruised but not crushed.

In a stainless steel pot, combine mustard seeds, peaches, vinegar, apple juice, honey, brown garlic, sugar, ginger, mustard powder and salt. Cover and simmer over low heat, stirring occasionally, until peaches are broken down and liquid is thickened, about 1 hour.

Remove from heat and mash with a pastry blender. Cool. For later use, pour sauce into a clean, dry jar and seal tightly.

Will keep in the refrigerator for up to 3 weeks.

If you want to keep the mustard even longer, rinse canning jars hot and keep warm at 120 °C in the oven. Place lids and rubber rings in boiling hot water until ready to use. Pour the sauce into the hot jars. Wipe the rims, seal with the hot lids and rubber rings. Place in boiling water bath for 15 minutes. Carefully lift out and cool to room temperature on a broiler. Then check the lids to see if a vacuum has formed.

Store at room temperature.

Pleasantly mellow the mustard powder. In addition, thicken the sauce in a natural way. This intense sweet and spicy mustard sauce is also excellent as a base for picnic sandwiches, for coating chicken before grilling or as a base for a salad dressing.

Tip: Cook only with high quality ge

Related Recipes:

Strawberry-Peach JamRinse and clean the strawberries. Blanch the peaches until they are boiling hot (scalded), then briefly pull... Strawberry Peach Cold BowlBoil orange juice with white wine, stir in sago and simmer gently for 15 to 20 min at low temperature with lid... Roast Duck with White Peaches and Almond KernelsCut the wing tips and neck of the duck into small pieces. Fry the pieces in 50 g butter and lard in a... Peanut Dal with Yogurt CurryFor the peanut dal with yogurt curry, score the tomatoes and blanch in boiling water, peel off the skin. Bring... Coarse MustardIn a baking bowl, pour 150 ml of vinegar over the black mustard seeds and steep for one night with the lid... Saturn Peach Jam with Agar AgarFor the Saturn peach jam, mix agar-agar with the water or fruit juice until lump-free and allow to swell. Pit... Wild Garlic Pesto – Vinegar – Oil – Paste – MustardWild garlic pesto : Rinse the wild garlic, dry it and roughly chop it. Grind finely with the pine nuts... Jam From Rose PetalsFrom the rose petals you need to pluck the flowers and cut away the white from the petal base. Add the petals... Tomato Apple ChutneyRinse tomatoes, blanch briefly in boiling water and peel off the skin with a sharp kitchen knife. Remove skin... Riesling Mousse with Red GooseberriesFor the compote, clean the gooseberries. Stir the pudding powder with 40 ml grape juice. Caramelize sugar in a...