Spicy Liliko'i Honey Mustard

based on a recipe from the Splendid Table.

Mustard is simple to make and can be canned like fruit preserves. This mustard is flavored with liliko‘i and local honey. It makes a wonderful dip for pretzels or veggies.

Ingredients:

1/4 cup yellow mustard seeds
1/4 cup brown mustard seeds
1/4 cup + 2 tbsp ground mustard
1/2 cup cider vinegar
3/4 cup liliko‘i juice
1 1/2 tsp Hawaiian red salt
2 Tbsp local honey

Directions:

Combine and mix the mustard seeds, ground mustard, vinegar, and juice. Cover and soak 24 hours at room temperature.

The next day, blend in blender or food processor about 30 seconds to break up seeds. Transfer to a saucepan and heat to boil. Turn down heat and simmer about 10 minutes. Add salt and honey and simmer another minute.

If you would like to can the cmustard, check that the pH is 4.0 or lower. Ladle into 4 oz or 8 oz jars leaving ¼ inch headspace. Remove bubbles, wipe off edge of jars, and fasten lids to finger-tight. Steam or water bath can for 15 minutes.

The mustard will be quite potent-tasting at first but should mellow in about a week.

Lilikoi ginger jam

25, August 2011

Juiced liliko'i (see liliko'i ginger wine entry below). Grated a big chunk of ginger and added to 8 cups juice. Put overnight in 'fridge.

26, August 2011

Created the following protocol from http://www.attainable-sustainable.net/lilikoi-passion-fruit-jelly/ and the instruction for my brand new steam canner.

- washed and rinsed jars (used 8 oz jelly jars), set out (inverted) to dry
lids & rings - bring to boil, turn off burner, let sit in hot water

- Strained the liliko'i/ginger/lemon mixture into stock pot. Added 8 teaspoon calcium water (following the pectin directions).

- Measured 5 cups sugar in a separate bowl, thoroughly mix with 8 teaspoons Pomona pectin

- Started to heat water bath = 8 cups water plus ~1.5 tablespoons vinegar (turned off burner when water was hot)

- Brought juice to boil, stirring frequently.
Added sugar mix, stirring vigorously to dissolve pectin.
Let boil, then turned off heat.

- Tried to skim off foam, had some trouble.

- Used ladle to fill jars to 1/4 inch from top.
Screwed on lids and rings.

- Put jars on rack in water bath.
Washed and put on top, brought to boil.


- Started timing 15 min when lots of steam. (Instructions say 8 in continuous stream.)

- Turned off heat, let sit a few minutes before (carefully) opening lid.
Heard *pop* pop* *pop*. Brought jars to a towel on the counter.

- Checked seals, wash jars

- Tasted: very liliko'i! Maybe too sweet. Not gingery enough. But very yummy! Success!

- Well, almost success... the stuff I skimmed from the top set fine, but I had fruit float and slow setting in the rest. To remedy fruit float, I shook the jars when they were almost cool.

27, August 2011

The next morning, still not completely set. FAQs online says that it could take weeks and/or to empty the bottles are try again. It could be that I did not boil long enough. (I certainly did not achieve the "rolling boil" mentioned - I did not want to overheat and ruin the pectin. Perhaps too timid.


28, August 2011

With leftover 4 cups of liliko'i ginger juice, I made a half batch of jelly using the directions above with the following changes.

- did not strain juice
- added juice of 1 lemon
- used 2 cups sugar (instead of 2.5)
- used a smaller pot and got a good rolling boil
- steamed for 10 min

- jelled fast and well; tastes ono! Maybe more gingery?