Description
This homemade Hot Pepper Mustard brings a fiery kick to meals, transforming everyday dishes into something extraordinary.
Ingredients
Scale
- 3 cups hot peppers, finely chopped
- 2 cups white distilled vinegar (5%)
- 1 1/2 teaspoons canning salt
- 1 cup prepared yellow mustard
- 1/4 cup white sugar
- 1/2 cup water
- 3 1/2 tablespoons Clear Jel
Instructions
- Rinse your hot peppers under cool, clean water.
- Carefully cut the hot peppers, removing seeds as desired.
- Use a food processor to chop the peppers finely.
- Place the chopped peppers into a large stock pot.
- Add the white distilled vinegar, canning salt, prepared yellow mustard, and white sugar to the pot.
- Stir the ingredients thoroughly to combine.
- Bring the mixture to a rolling boil, then reduce to a low boil for 10 minutes.
- Whisk together the water and Clear Jel in a separate bowl.
- Remove the mustard mixture from heat and gradually incorporate the Clear Jel mixture.
- Return the pot to heat and continue whisking until it reaches a boil.
- Ladle the hot mixture into sterilized canning jars, leaving about 1/2 inch of headspace.
- Wipe the rims of the jars clean and secure the lids tightly.
- Process the jars in a boiling water bath for 25 minutes.
- Carefully remove the jars and allow them to cool for 24 hours.
Notes
For the best results, keep your workspace organized and clean. Taste the mixture before canning to ensure flavor balance.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Condiment
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 20
- Sugar: 1g
- Sodium: 250mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: hot pepper mustard, homemade condiment, canning recipe, spicy mustard, kitchen adventure