Hot Pepper Mustard Recipe: Sweet & Spicy Condiment

Ingredients

• 40 banana peppers (5 inches long), stems removed
• 5 cups white sugar
• 4 cups prepared yellow mustard
• 4 cups apple cider vinegar
• 1 cup honey
• 1 tablespoon salt
• 1.5 cups all-purpose flour
• 1 cup water

Instructions

1. Check nine 16-ounce jars for cracks and rust, discarding any damaged ones. Keep jars in simmering water until mustard is ready. Wash new lids and rings in warm, soapy water.
2. Remove seeds from banana peppers. Blend peppers in a blender or food processor until smooth. Transfer banana pepper purée to a large nonreactive pot.
3. Add sugar, mustard, apple cider vinegar, honey, and salt to the purée; bring to a rolling boil.
4. In a bowl, whisk Clear Jel and water until smooth. Gradually whisk into the boiling pepper mixture. Cook, stirring constantly, for 5 minutes.
5. Pour hot pepper mustard into sterilized pint jars, leaving ¼ inch of space at the top. Use a clean knife or spatula to remove air bubbles from the jars. Wipe rims with a damp paper towel. Secure lids and rings tightly.
6. Place a rack in a large stockpot and fill halfway with water. Bring to a boil, then carefully lower jars into the boiling water, ensuring they are 2 inches apart. Add more water to cover jars by at least 1 inch; bring to a rolling boil, cover, and process for 10 minutes.
7. Remove jars from the stockpot and let them rest, spaced several inches apart, for 12 to 24 hours. Check that the lids are sealed by pressing the centers; they should not move. Remove rings and store in a cool, dark place.

Nutrition

• Calories: 50 kcal
• Fat Content: 0 g
• Fiber Content: 1 g
• Sugar Content: 9 g
• Sodium Content: 131 mg
• Protein Content: 1 g
• Carbohydrate Content: 11 g
• Unsaturated Fat Content: 0 g