Jack Daniel's Hot Mustard for Canning
Elevate your pantry staples with the bold, tangy flavor of Jack Daniel’s Hot Mustard, a homemade condiment that’s perfect for canning and gifting. This recipe combines the zesty kick of dry mustard powder with the rich complexity of Jack Daniel’s whiskey, balanced by a touch of honey for sweetness and a dash of salt for depth. The key to this mustard’s robust flavor lies in allowing the mustard to “bloom” overnight, unlocking its full potential. Thickened to perfection with eggs and sugar, then preserved through canning, this mustard is ideal for slathering on sandwiches, pairing with pretzels, or serving alongside charcuterie. Make a batch today and enjoy the harmony of sweet, spicy, and smoky notes that only Jack Daniel’s can bring. Perfect for pantry stocking or a gourmet gift that’s sure to impress!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 4 ounces Dry mustard powder
- 1.5 cups White vinegar
- 3 large Eggs
- 1.5 cups Granulated sugar
- 0.5 cups Honey
- 1 teaspoons Salt
- 0.5 cups Jack Daniel's whiskey
Directions
Step 1
In a medium-sized non-reactive mixing bowl (ceramic, glass, or stainless steel), combine the dry mustard powder and white vinegar. Mix well to create a smooth paste. Cover and let sit at room temperature for 4-6 hours or overnight to allow the mustard to bloom and develop flavor.
Step 2
In a heavy-bottomed saucepan, whisk together the eggs, granulated sugar, honey, and salt until smooth and fully combined.
Step 3
Add the mustard and vinegar mixture to the saucepan. Place the pan over medium heat and cook, stirring constantly with a heatproof silicone spatula or wooden spoon, until the mixture thickens and coats the back of the spoon. This process should take about 15-20 minutes. Be patient and keep stirring to prevent scorching.
Step 4
Once thickened, remove the mustard from the heat and stir in the Jack Daniel's whiskey. Mix well to fully incorporate the whiskey into the mustard.
Step 5
While the mustard is still hot, carefully ladle it into sterilized canning jars, leaving about 1/4-inch headspace at the top of each jar. Wipe the rims clean, place the lids on the jars, and screw on the bands until fingertip tight.
Step 6
Process the jars in a boiling water canner for 10 minutes (adjust processing time for altitude, if necessary). Carefully remove the jars from the canner and place them on a towel or cooling rack. Allow them to cool completely and check that the lids have sealed properly.
Step 7
Store the sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening. The mustard flavor will mellow and improve over time, so consider letting it age for at least 2 weeks before using.
Nutrition Facts
| Serving size | (1164.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2643.8 |
| Total Fat 50.5g | 0% |
| Saturated Fat 6.9g | 0% |
| Cholesterol 558mg | 0% |
| Sodium 2597.2mg | 0% |
| Total Carbohydrate 460.8g | 0% |
| Dietary Fiber 31.8g | 0% |
| Total Sugars 405.2g | |
| Protein 55.7g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 636.3mg | 0% |
| Iron 21.6mg | 0% |
| Potassium 2254.2mg | 0% |
Source of Calories