While not a very widely used spread, this hot pepper mustard is a delicious, spicy treat that's addictive. The ingredients seem odd, but the combination of peppers and mustard creates a slight pickle-like sweetness with just the right amount of heat!
Prepare peppers by cutting off the stem end. Remove most of the seeds and pith depending on your desired heat level. Chop finely in a food processor until the peppers are in uniform small pieces. Pour into a heavy-bottomed 8-quart stockpot.
6 cups finely chopped hot peppers
Stir in vinegar, salt, mustard, and sugar.
4 cups 5% white distilled vinegar, 3 tsp canning salt (or 4 tsp kosher salt), 2 cups prepared yellow mustard, ½ cup granulated sugar (or monk fruit 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 (or cornstarch) and set aside.
7 tbsp Clear Jel (USDA recommendation), 1 cup water
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.
When working with peppers, use gloves. This will prevent any of the spice from getting into any open injuries or inadvertently into your eyes.
If looking for a bit more spice, throw in one habañero pepper. This will act as a level of “control” in the pepper mustard, meaning that this habañero will act as the hottest spice level in the mixture. If averse to spice, simply use all banana peppers and leave out any spicier varieties.
When canning, make sure to use a good-quality heavy-bottom stockpot that will distribute the heat evenly. This is important to prevent hotspots, which could cause burning.
Preparing a Clear Jel slurry is important. If both the Clear Jel and water were added directly to the hot pepper mustard mixture without first being mixed together to dissolve the Clear Jel, the Clear Jel would become clumpy and would not mix in well.