HOT PEPPER MUSTARD

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Hot Pepper Mustard image

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.

Provided by Jellyqueen

Categories     Sauces

Time 40m

Yield 6-8 1/2 pint jars

Number Of Ingredients 9

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 1/2 cups vinegar
1/4 cup salt
1 1/2 cups water
5 cups sugar
1 cup flour
1 tablespoon turmeric
1 tablespoon dry mustard
1 (16 ounce) jar plain mustard

Steps:

  • 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, flour, 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.
  • I use the inversion method of sealing the lids which is to turn upside down for 5 minutes.
  • 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.
  • Turn upright after 5 minutes and allow to cool completely before moving.

Nutrition Facts : Calories 809.2, Fat 3.4, SaturatedFat 0.2, Sodium 5569, Carbohydrate 193.1, Fiber 4.1, Sugar 170.9, Protein 6.4

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