Sweet & Spicy Mustard by Suzann Sauseda

1. 1

   Wash peppers and place in blender with vinegar.

2. 2

   Blend until peppers are ground fine.

3. 3

   In a saucepan, combine pepper/vinegar combination with salt and water.

4. 4

   Cook until peppers are tender.

5. 5

   Strain through cheesecloth and return liquid to large boiler.

6. 6

   In a mixing bowl, combine sugar, clear jel, turmeric, dry mustard and mustard.

7. 7

   Stir well, making a paste.

8. 8

   Add to boiler and cook over low heat until everything is blended well.

9. 9

   Slowly bring up to a boil, stirring constantly.

10. 10

    It will stick if it is not stirred constantly.

11. 11

    It will thicken as soon as it gets to a boil.

12. 12

    Turn off and dip into prepared jars.

13. 13

    Be sure to wipe rim of jars completely clean with warm towel and place preheated lids on jars and tighten rings.

14. 14

    Process in a water bath for 5 to 10 minutes.

15. 15

    Turn upright after 5 minutes and allow to cool completely before moving.

* Per serving · 4 servings · Values may vary.

No additional tips available.