Hot Pepper Mustard
Description
This hot pepper mustard recipe is a sweet, tangy condiment made with honey, flour, apple cider vinegar, and sugar — perfect with hot dogs and burgers.
Ingredients
•
40 banana peppers (5 inches long), stems removed
•
5 cups white sugar
•
4 cups prepared yellow mustard
•
4 cups apple cider vinegar
•
1 cup honey
•
1 tablespoon salt
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1 1/2 cups all-purpose flour
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1 cup water
Directions
1
Inspect nine 16-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until mustard is ready. Wash new, unused lids and rings in warm soapy water.
2
Remove and discard seeds from banana peppers. Place peppers in a blender or the bowl of a food processor; blend until smooth. Transfer banana pepper purée to a large nonreactive pot.
3
Stir sugar, mustard, apple cider vinegar, honey, and salt into purée; bring to a rolling boil.
4
Whisk Clear Jel and water together in a bowl until smooth; gradually whisk into boiling pepper mixture. Cook, stirring constantly, for 5 minutes.
5
Pour pepper mustard into sterilized pint jars, filling to within ¼ inch of the top. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
6
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into boiling water using a holder. Pour in more water to cover jars by at least 1 inch; bring to a rolling boil, cover, and process for 10 minutes.
7
Remove jars from stockpot; set aside to rest, several inches apart, for 12 to 24 hours. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings. Store in a cool, dark area.