Sweet & Spicy Mustard by Suzann Sauseda
- Ready In:
- 1hr
- Ingredients:
- 9
- Yields:
-
1 Canner Load
- Serves:
- 1
ingredients
- 5 habanero peppers (you can change up the number of peppers to suit your taste) or 5 jalapenos, your choice (you can change up the number of peppers to suit your taste)
- 1 1⁄2 cups vinegar
- 1⁄4 cup salt
- 1 1⁄2 cups water
- 5 cups sugar
- 1 cup Clear Jel
- 1 tablespoon turmeric
- 1 tablespoon dry mustard
- 16 ounces mustard
directions
- Wash peppers and place in blender with vinegar.
- Blend until peppers are ground fine.
- In a saucepan, combine pepper/vinegar combination with salt and water.
- Cook until peppers are tender.
- Strain through cheesecloth and return liquid to large boiler.
- In a mixing bowl, combine sugar, clear jel, turmeric, dry mustard and mustard.
- Stir well, making a paste.
- Add to boiler and cook over low heat until everything is blended well.
- Slowly bring up to a boil, stirring constantly.
- It will stick if it is not stirred constantly.
- It will thicken as soon as it gets to a boil.
- Turn off and dip into prepared jars.
- Be sure to wipe rim of jars completely clean with warm towel and place preheated lids on jars and tighten rings.
- Process in a water bath for 5 to 10 minutes.
- Turn upright after 5 minutes and allow to cool completely before moving.
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RECIPE SUBMITTED BY
Neeney
Genoa, Illinois