Apricot Mustard
Jun 30, 2025
Apricot season is here, and while we usually turn these golden fruits into jams and pies, this apricot mustard is a game-changer for summer grilling. It pairs beautifully with grilled and smoked meats, sausages, and adds a vibrant, seasonal twist to sandwiches. With the 4th of July around the corner, it’s the perfect addition to your cookout lineup. Easy to make and packed with flavor, it’s a fun and unexpected upgrade for hot dogs, burgers, and more—sure to impress anyone who tries it.
While I left instructions for canning it to save for another time, if you don't plan to put it up for later you can skip that step.
Ingredients
4 cups (about 900 g) fresh apricots, pitted and halved
¼ cup (60 mL) freshly squeezed orange juice or water
1¼ cups (250 g) granulated sugar
¼ cup (85 g) honey
1 cup (80 g) Colman’s dry mustard powder
1½ cups (360 mL) apple cider vinegar
1 teaspoon (2 g) ground cinnamon
1 teaspoon (2 g) grated fresh ginger
2 teaspoons (12 g) salt, or more to taste
½ teaspoon (1 g) ground cayenne
¼ cup (40 g) yellow mustard seeds
Fresh lemon juice and zest, as needed
Instructions
Place 2 small plates in the freezer for later testing the mustard's set.
Cut the apricots into quarters if large.
In a large preserving pot, combine the apricots, orange juice, and sugar. Stir to coat.
Bring the mixture to a boil over medium-high heat. Cook until the apricots soften and begin to break down, about 15 to 20 minutes. Remove from heat and let cool slightly.
Purée the apricots until smooth using a food processor or immersion blender. Return the purée to the pot.
In a separate bowl, whisk together the mustard powder, vinegar, cinnamon, ginger, salt, cayenne, and mustard seeds. Stir the mustard mixture into the apricot purée until thoroughly combined.
Prepare jars and a water bath canner with enough water to cover jars by 2 inches (5 cm). Bring the water to a boil.
Simmer the mustard mixture over medium-high heat, stirring frequently, until thickened. Taste and adjust with lemon juice, zest, or additional salt if needed. Check consistency by placing a small spoonful on a frozen plate—when it holds its shape without running, it’s ready.
Ladle the hot mustard into jars, leaving ¼ inch (6 mm) headspace. Wipe rims, apply lids and rings.
Process in the boiling water bath for 10 minutes (12 minutes if at high altitude). Turn off the heat and let the jars rest in the hot water for 5 minutes before transferring to a towel-lined surface or baking sheet. Let cool for 6 hours.
Check seals. Store sealed jars in a cool, dark place for up to 1 year. Refrigerate any unsealed jars and use within 3 months.
Stay connected with the latest posts, recipes & events!
Join our mailing list to receive the latest news and updates.
Don't worry, your information will not be shared.
We hate SPAM. We will never sell your information, for any reason.
Categories
All Categories 30-minute recipe 4th of july dessert about buckwheat acidity in cooking agrodolce agua de jamaica alcohol almond crumble almond salad appetizers apple salad apricot apricot mustard apricot scones aromatic spices asparagus pasta asparagus recipe asparagus recipes asparagus tart bacon bacon potato soup baharat baked custard baked potatoes baking baking from scratch baking tips baking with buckwheat banana banana bread banana bread recipe bars beef stew beet recipe beets best white wine for spring blind baked tart bloomsdale spinach blueberry muffins boutique champagne bread pudding breakfast pastry breakfast recipe brine brisket broccoli brownie recipe brownies brunch brunch ideas brunch potato dish brunch tart bubbly wine buckwheat buckwheat carrot cake buckwheat dough buckwheat flour buckwheat pancakes buckwheat recipes bulk buying burrata salad buttermilk brioche buttermilk cake recipe buttermilk crust buttermilk dessert buttery cake buttery vegetables cabbage pancake cabbage rolls cakes canning canning recipe caramelized pineapple cake cardamom cardamom dessert carrot cake carrot jam carrot recipe carrot rhubarb jam carrots cedric bouchard celery salad chablis spring pairing champagne cheddar cheese recipes cheesy potato bake chef life cherries in the snow cherry compote cherry crisp cherry dessert cherry rhubarb recipe cherry trifle chili chili cheese broccoli tart chili cheese tart chili recipe chillable red wine chive recipes chocolate chocolate dessert chocolate pots de creme chocolate recipe choosing wine cinnamon buns cinnamon rolls citrus and beets citrus curd citrus ginger vinaigrette clafoutis classic upside-down cake cocktail mixer coffee pairing comfort food condiment condiments cookie cookies cooking cooking tips cooking with fat cooking with rhubarb corned beef corned beef brine costa rican drinks cozy bakes cozy meals crackers cream cheese mousse cream cheese tart creamy dessert creamy grits creamy pasta sauce creamy potato dish creamy rice pudding creamy tahini dressing creamy tart filling creme brulee crisp recipe crispy potato pancakes crumb cake crunchy salad crème fraîche crémant cucumber salad culinary arts culinary creativity custard dairy-free sauces dessert dessert recipe dessert topping different salt dinner recipe dipping spices dry rosé early spring produce early spring vegetables easter baking easter brunch easter dessert easy baking easy dessert easy jam recipe easy latke recipe easy lunch ideas easy panna cotta easy pie easy recipe easy recipes easy salad dressing easy salad recipe easy sauce recipes easy side dishes easy sorbet recipe easy spring dinner easy spring recipe easy upside-down cake recipe elegant dessert everything spice farm fresh farm to table farm-to-table baking farm-to-table wine pairings farmers market farmers market cooking farmers market finds farmers market recipe farmers market salad fava top sauce fennel salad feta salad fine dining flavor balance flourless chocolate cake food and wine food lovers food preservation food science franciacorta frappato french baking french wine french-inspired fresh apricots fresh herb pasta fresh herbs fresh pineapple upside-down cake fresh salad fresh summer recipes fresh vegetable pasta from scratch frozen desserts fruit compote fruit crisp fruit dessert fruit galette fruit mustard fruit pastry fruit topped cake 2/2 furmint wine suggestions galette gamay garden-to-table garnacha gelatin dessert ginger cookie ginger orange jam ginger rhubarb sorbet glaze global flavors gluten free gluten free baking gluten free dessert gluten free recipe gluten-free gluten-free salad gluten-optional goat cheese tart golden brown potato cakes good wine gourmet cooking graduation wine grain bowl recipes grain free dessert grain salad greco di tufo green garlic green garlic recipes green onions green sauce grenache grenache rosé grilling wine grits ground beef grower champagne grüner veltliner grüner veltliner food pairing healthy healthy dinner healthy dressings healthy lunch healthy salad recipes hearty meals hearty vegetarian heirloom wheat herbal tea herbed goat cheese herby sauce hibiscus tea holiday holiday food home baking home cooking homemade angel food cake homemade carrot cake homemade dessert homemade jam homemade mustard homemade pineapple cake homemade potato fritters homemade sorbet homemade spice mix homemade vinaigrette honey roasted carrots how chefs think ice cream topping ice pop recipes iced tea ingredient spotlight ingredients iodized salt israeli food jam recipes jam with grams and cups japanese food kitchen wisdom kofte kosher salt lambrusco latke-style pancakes layered dessert learn about buckwheat lemon lemon cardamom lemon curd lemon pasta lemon vinaigrette light lunch light red wines lime vinaigrette linguine recipes local food local seasonal eating make-ahead make-ahead dessert marinade meal prep salad meal prep salads meatballs mediterranean cooking mediterranean flavors mediterranean food mediterranean-inspired middle eastern food middle eastern recipes middle eastern spices middle eastern-inspired mint mint salad recipes moist carrot cake recipe mother's day wine mothers day mothers day brunch muffin recipe mustard recipe natural antioxidants natural wine no bean chili no-churn sorbet no-cook rhubarb non-alcoholic north african food north african inspired nostalgic recipes okonomiyaki one-pan meals organic organic desserts organic ingredients organic produce organic recipes organic spring recipes organic vegetables organic wine organic wine pairings oven baked dessert oven baked skillet overwintered carrots overwintered spinach panna cotta pantry staples pappardelle recipes parmesan cream sauce parmesan salad parmigiano pastry pastry recipe pea tendril recipe perfect bottle of wine pesto alternative pickled beet salad pickled beets pickled beets recipe picnic food ideas pie crust pineapple dessert pineapple upside down cake pink wine pinot meunier pinot noir pinot noir rosé pistachio vinaigrette plant-based plant-based recipes potato potato pancakes with yogurt potato recipe potato recipes pots de creme preserved lemon preserving professional chef provence rosé quick quick pasta dishes quick side dish radish greens radish recipes radish salad recipe recipe development recipes red wine for warm weather refreshing drinks regenerative farming rhubarb rhubarb condiment rhubarb crisp rhubarb dessert rhubarb desserts rhubarb dressing rhubarb ice pops rhubarb ideas rhubarb jam rhubarb recipe rhubarb recipes rhubarb recipes savory rhubarb sorbet rhubarb tart rhubarb vinaigrette rice pudding roasted beets roasted beets and citrus roasted fruit roasted vegetable topping root vegetables rose desserts roses de jeanne rosé wine rustic cooking rustic dessert rustic tart rye crust recipe salad dressing salad dressing with fruit salad with dressing salad with fruit salt salt and flavor salt variety sandwich spread sauvignon blanc recipes savory brunch recipe savory spread savory tart scone recipe sea salt seafood pairing seasonal baking seasonal condiment seasonal cooking seasonal dessert seasonal eating seasonal fruit seasonal recipes seasonal rhubarb seasonal salad seasonal swaps seasonal sweets seasonal tart seasonal vegetables seasonal wine guide seasoning blend shortcake topping side dish side dishes simple baking simple ingredients simple lunch skillet recipes small batch jam small batch sorbet snack cake sorbet recipes soup soup recipe sourdough sourdough crackers southern food sparkling wine spice blend spice blends spiced carrot cake spiced muffins spices spinach spinach dip spring spring appetizer spring baking spring brunch spring cake spring dessert spring desserts spring food and wine spring onion recipes spring onions spring pasta recipe spring pistou spring produce spring recipe spring recipes spring salad spring salad dressing spring vegetables spring white wines spring wine spring wine pairings stale bread stew stone ground grits strawberry rhubarb jam stuffed cabbage sugar snap peas summer beverages summer dessert summer drinks summer entertaining summer preserves summer produce summer recipes summer wine summer wines sustainable eating sustainable food sustainable food blog sustainable living sweet and savory sweet and sour sweet and tangy dressing tagine tahini tahini sauce tahini yogurt sauce tarragon tart and sweet tasmanian wine tasting experience tavel rosé texas chili texture matters thyme yogurt topping traditional method tropical cake recipe trousseau turnip bread pudding turnips using up leftovers valentines dessert vanilla vanilla bean vegan condiments vegetable recipes vegetable side vegetable-forward vegetarian vegetarian appetizer vegetarian recipe vegetarian recipes vegetarian salad vegetarian tart veggie tart vermentino vermentino wine food pairing vinaigrette viognier wheat berry wheat berry salad whipped butter white wine whole grain baking whole grain salad wine wine and food pairing wine blog wine education wine gift ideas wine guide wine pairing wine pairings wine with a chill winter comfort food winter cooking winter dinner winter recipe winter salad winter stew year-round salad yogurt topping za’atar