Jam and Preserve Recipes
Rutland Black Mustard
Dark and intense, with a hot flavour derived from the cracked black pepper
Ingredients
5 oz
150 g
7 oz
200 g
6 fl oz
170 ml
Stout, bottle or can
1 each
1 tbsp
Black Pepper, Cracked
2 tbsp
Black Treacle
6 tbsp
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Method
- Soak the seeds in the beer overnight
- Next day add all remaining ingredients and process in small batches to the desired consistency
- Combine all batches together and stir before potting up
- Great care should be taken over air pockets in the jar before sealing
- Mature for two weeks - this is quite a hot mustard , great with casseroles and roasts
How long will it take to make?
Preparation time:
10 mins
Soaking overnight
not included in total time
How much?
Will make approx 5-6 225g/8oz jars
Look after it
Store in a cool, dark place
Useful links
Our own recipe local speciality mustard looks great in 200ml 8oz square jar
