Prep 10 mins
Cook 20 mins
A sweet, spicy, smoky mustard that's got just the right amount of kick to it. This is something I made up from a combination of a few mustard recipes, and we really enjoy it. The chipotle powder gives it a unique twist that the other mustards don't have. NOTE: As mentioned by some reviewers, flour is not safe for canned products. Some cooks, myself included, have used flour in canning for years with no bad results. Please be your own judge here.
- 16 ounces canned jalapeno slices
- 1 1⁄2 cups white vinegar
- 1⁄4 cup salt
- 1 1⁄2 cups water
- 5 cups sugar
- 1 cup flour
- 1 tablespoon turmeric
- 1 tablespoon dry mustard
- 1⁄2 teaspoon dried chipotle powder
- 1 tablespoon cayenne pepper (or less, to taste)
- 2 1⁄2 cups prepared yellow mustard
- 1 cup Jack Daniels Whiskey
- Drain jar of peppers and place in blender with vinegar. Blend thoroughly until no chunks of peppers or seeds remain. Pour into a 5-qt or larger pot.
- Blend sugar, flour, and spices in a mixing bowl. Add 2 cups of the mustard and blend well. Pour mixture into pot with pepper-vinegar mixture. Mix well, and cook on low heat for 15-20 minutes until sugar is dissolved and everything is well combined.
- Add Jack Daniel's, and then turn heat up to high. Stir constantly until mixture comes to a boil, then add remaining 1/2 cup yellow mustard and stir well. Mixture should be thick enough to coat a spoon well, but if not cook until it does. Remove from heat.
- Fill jars 1/2 inch from top and process 7 minutes in a water-bath canner.
This turned out really good! I'm sure it would've been even better had I had some chipotle powder to go in it :(. I halved the recipe, used honey for half the sugar, used fresh jalapenos for the canned, and regular Clear Jel for the flour (if you use Clear Jel---use LESS THAN 1/2 of the amount of Clear Jel in place of the amount of flour it calls for in a recipe). Mine was TOO thick while still hot so I knew it'd only get thicker as it cooled..so I kept adding more water and vinegar to get the right consistency, also it tasted a bit too sweet so I added more salt. The end result is terrific and very addictive! I got 4 half pints plus enough to refrigerate and eat on for a couple days! Thanks for the great recipe!
I want to make this to give as gifts this holiday season, but I agree with the comment about the flour not being added. So, my question is this.....how much clear-jel equals 1 cup of flour for thickening purposes? Clear Jel will work with this......thanks, Janet
The recipe may be OK except for the 1 cup of flour. The US Govt. says no flour in canned products as they break down or interfier with heat transmission needed to make product safe. It should either be left out or thickened with something like Clear-Jel, or similar commercial product, that is approved for canning. Regards Jim