Hot Pepper Mustard

Jellyqueen's Note:

This is my version of a recipe that was in the cookbook I received from my cookbook swap partner, Aunt Paula. It is hot, spicy and sweet. I hope you enjoy as much as I do. I am going to use a good bit of this in gift baskets with a bag of pretzels.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Yield: 6 pint jars

• 5 habanero peppers (you can change up the number of peppers to suit your taste) or 5 bell peppers , of you choice (you can change up the number of peppers to suit your taste)
• 1 ½ cups vinegar
• ¼ cup salt
• 1 ½ cups water
• 5 cups sugar
• 1 cup flour
• 1 tablespoon turmeric
• 1 tablespoon dry mustard
• 1 (16 ounce) jar plain mustard

Directions:

1. Wash peppers and place in blender with vinegar.
2. Blend until peppers are ground fine.
3. In a saucepan, combine pepper/vinegar combination with salt and water.
4. Cook until peppers are tender.
5. Strain through cheesecloth and return liquid to large boiler.
6. In a mixing bowl, combine sugar, flour, turmeric, dry mustard and mustard.
7. Stir well, making a paste.
8. Add to boiler and cook over low heat until everything is blended well.
9. Slowly bring up to a boil, stirring constantly.
10. It will stick if it is not stirred constantly.
11. It will thicken as soon as it gets to a boil.
12. Turn off and dip into prepared jars.
13. Be sure to wipe rim of jars completely clean with warm towel and place preheated lids on jars and tighten rings.
14. I use the inversion method of sealing the lids which is to turn upside down for 5 minutes.
15. Many think this is unsafe, so there is no harm in processing in a water bath for 5 to 10 minutes if it will make you feel a little more comfortable.
16. Turn upright after 5 minutes and allow to cool completely before moving.

Reviews

[Lorac]

Excellant. A wonderful balance of heat, sweetness and spice. I have never made mustard before, so I made 1/4 of the recipe. I used 1 jalapeno (we are gringos from New England with weak stomachs). After tasting the mixture, I decided to add the cooked jalapeno pieces. At first, I was surprised by shiny color and sticky texture until I remembered a gourmet mustard I had received as part of a gift basket. I am going to make this for Xmas gifts, the unique flavor and texture makes this mustard very special. (One note of caution - slowly bring the mixture to a boil then remove the pan from the heat or it will be too thick.)

[Nif]

I made half a batch of this with Nif's Homemade Grainy Mustard (Great Gift Idea!) for a gift bag. I packed it with 2 kinds of pretzels for a Christmas gift. It is tasty and I used 3 jalapeno peppers. Thanks! :)

[~Nimz~]

Although I didn't make this myself, JQ was kind enough to send me a jar at Christmas time. I used this to go with my Bratwurst-Potato Skillet Dinner and just absolutely loved it. I can't wait to make my own batch up soon. I'll want to keep this handy. JQ thanks so much for such a wonderful gift. UPDATE: I made my own batch today getting 8 1/2 pint jars. I chouldn't find habanero peppers so used six jalapeno peppers from the garden, seeding all but 2 of them. Perfect heat element for us. Again thanks so much JQ. :)