4 oz jar recipe into 8 oz jars

Hi, folks. Second-season water bath canner here still learning. I'm looking into making this cranberry mustard: http://www.freshpreserving.com/recipes/cranberry-mustard-recipe. It calls for water bath canning into 4 oz. jars

I'd like to try them in 8 oz. jars instead of 4 oz. jars but am aware I need to add extra time for processing if it should be done at all. I've looked at the NCHFP and PickYourOwn websites and not found anything about this, other than different time recommendations for pints and quarts for tomato products.

Can I can this recipe in 8 oz jars? If so, how much more time for processing? (and processing longer screw up the mustard?) I'm at sea level.

Thanks for any direction you can provide.