hot pepper mustard

I’ve made this recipe before, but I can’t help but share it multiple times! This hot pepper mustard recipe is definitely a unique one, but anyone who tries it loves it! Trust me: you’ll want to make an entire batch and give it away as gifts (or keep it to yourself)!

INGREDIENTS

• 6 cups finely chopped hot peppers
• 4 cups 5% white distilled vinegar
• 3 tsp canning salt (or 4 tsp kosher salt)
• 2 cups prepared yellow mustard
• 1/2 cup granulated sugar (or monk fruit sugar)
• 1 cup water
• 7 tbsp Clear Jel (USDA recommendation)

INSTRUCTIONS

• Prepare peppers by cutting off the stem end. Remove most of the seeds and pith depending on the heat level you desire. Chop finely in a food processor until the peppers are uniform small pieces. Pour into a heavy-bottomed 8-quart stockpot.

• Stir in vinegar, salt, mustard, and sugar.

• Bring to a rolling boil, and reduce to a low boil, and cook for 10 minutes.

• While cooking, whisk together the water and Clear Jel and set aside.

• After the mixture has cooked, remove the 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, activating all the Clear Jel.

• Once boiled and thickened, remove and pour into prepared sterilized pint canning jars. Wipe off the rims of jars. Fit with lids and rings.

• Place in a boiling water bath, covering the jars by at least 1 inch of water. Return the water bath to a boil and process for 25 minutes.

• Remove from the water bath and cool on a rack for 24 hours. After cooled, make sure each lid is sealed.

Food safety tip: This recipe may not be approved by the USDA. To prevent the risk of botulism, always check with the USDA Canning Guide.