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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Hot Pepper Mustard Recipe

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This recipe for Hot Pepper Mustard is from Millie's family and friend's recipies, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 cups finely chopped sweet and hot peppers
4 cups white distilled vinegar
3 tsp. canning salt
2 cups prepared yellow mustard
1/2 cup sugar
1 cup water
7 Tbsp. Clear Jel-can use corn starch
Directions:
Directions:
Protect your hands by wearing plastic gloves when handling the hot peppers.
Prepare peppers by cutting off the stem end and removing seeds and pith(depending on the heat level you want)
Chop finely in a food processor.
Pour into a heavy bottomed 8 quart stockpot.
Stir in the vinegar, salt, mustard and sugar.
Bring to a boil, reduce to a low boil and cook 10 minutes.
While cooking, whisk together the water and Clear Jel and set aside. (can use cornstarch).
After the mixture is cooked, remove pepper mixture from the heat and whisk in the prepared water and Clear Jel slurry.
Return to a boil and continue to whisk until the mixture boils throughout.
Once boiled, remove from the heat and pour into prepared pint jars.
Wipe off rims with a vinegar soaked paper towel.
Fit with lids and rings.
Place in a boiling water bath covered with 1" water.
Return the water to a rolling boil for 25 minutes.
Remove from heat and let sit for 5 minutes.
Remove jars to a towel on the counter to cool and seal.
If any didn't seal after 12 hours refrigerate.
The sealed jars, wash with warm soapy water and set back on the towel to dry.
Once dry, label and place in a cool dark place.

 

 

 

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