This mustard has a beautiful color and tastes fantastic on both pork and chicken, especially as part of a glaze. For the best flavor, age this for about a week before using.

1. Using an herb grinder or a mortar and pestle, finely grind all but about 1 8 cup of the mustard seed. Mix the powdered mustard with the mustard powder. Add water to mustard mixture and move to a nonmetallic pot.

2. Carefully wash and mush the berries. Add berries, vinegar, and honey to a cooking pot. Warm over a low flame, stirring regularly for 15 minutes.

3. Taste and add more vinegar or honey to personal taste. Salt and pepper to taste. Fold in the remaining whole mustard seeds.

4. Pour into hot, sterilized ½-pint canning jars, leaving 1/4"–1" headspace. Process immediately in a hot-water bath for 15 minutes.

5. Move to a cooling surface, leaving plenty of space between the jars.

Check all the lids when cool, tightening the rim as needed. If any of the jars did not seal, refrigerate or freeze instead.

• MAKES ABOUT 1 ½ CUPS

• INGREDIENTS

• ½ cup dark mustard seeds

• 2 tablespoons mustard powder

• ½ cup filtered water

• 1 cup mixed blackberries and raspberries

• 1/3 cup balsamic or malted vinegar

• 4 tablespoons raspberry vinegar

• 3 teaspoons dark honey salt to taste pepper to taste