Lemon Sage Wine Mustard By Ball Canning Food

WINE AND HERB JELLY

Steps:

• Heat wine and thyme until simmering. Turn off heat, cover and steep for 30 minutes.
• Put a rack or a folded kitchen towel in a large pot, fill with water and bring to a boil. Add 5 quarter-pint canning jars and boil for 10 minutes. Jars may be left in the warm water until ready to be filled. (Alternatively, sterilize jars by running them through a dishwasher, leaving them inside until ready to fill.)
• Place canning rings in a small saucepan, cover with water and bring to a boil. Turn off heat and add lids to soften rubber gaskets. Rings and lids may be left in water until jars are filled.
• Remove thyme from wine. It will smell spicy and herbal. In a large heavy, nonreactive pot, stir together wine, lemon juice and pectin. Bring heat to medium high and stir often as mixture comes to a boil.
• When the mixture reaches a boil that cannot be stirred down, add sugar while stirring constantly.
• Heat jelly again to strong, hard boil to reduce the foam. Boil hard for exactly one minute to set the pectin. Turn off heat.
• Add butter and stir well to continue reducing the foam. Remove any remaining foam with a clean spoon.
• Ladle hot jelly into warm jars, leaving 1/2-inch headspace. Wipe jar rims clean with a damp towel. Place lids on jars, screw on rings and lower jars back into pot of boiling water. Return to full boil and boil jars for 5 minutes. Transfer jars to a folded towel and cool for 12 hours; you should hear them ping as they seal. Sealed jars are shelf stable for one year.
• Once cool, test seals by removing rings and lifting jars by their flat lids. If the lid releases, the seal has not formed. Unsealed jars should be refrigerated and used within a month, or reprocessed. (Rings and jars may be reused, but a new flat lid must be used each time jars are processed.) To reprocess, reheat to boiling then continue as before.

ROSE WINE WITH SAGE AND LEMON

Steps:

• Combine the wine, sage, and lemon zest in a clear glass container. Cover and let stand at room temperature for 1 day. Strain the wine into a pitcher and discard the solids. Cover the wine and refrigerate until cold.

LEMON SAGE WINE MUSTARD

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.

LEMON-SAGE WINE MUSTARD BY BALL CANNING

Steps:

• FINELY CHOP enough sage leaves to measure 1/3-cup and set aside. COARSELY CHOP remaining sage leaves and stems to measure 1/2-cup and place in a small stainless steel 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 and let stand at room temperature until seeds have absorbed most of the moisture, about 2 hours. PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. COMBINE marinated mustard seeds (with liquid) and vinegar in a blender or food processor fitted with a metal blade. Process until blended and most seeds are well chopped, but retaining a slightly grainy texture. TRANSFER mixture to a stainless steel saucepan and add 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 hot jars leaving 1/4-inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Makes about 5 (4 oz) jars