This hot pepper mustard is a sweet, tangy condiment made with honey, flour, apple cider vinegar, and sugar that pairs perfectly with hot dogs and burgers.
Preparation Time
35 mins
Cooking Time
20 mins
Total Time
55 mins
Calories
50 Calories
Recipe Instructions
Step 1
Pour pepper mustard into sterilized pint jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with the lids and screw the rings on tightly.
Step 2
Stir in sugar, mustard, apple cider vinegar, honey, and salt. Bring to a rolling boil.
Step 3
Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings. Store in a cool, dark area.
Step 4
Remove seeds from banana peppers; process in a blender or food processor until smooth. Pour puree into a large nonreactive pot.
Step 5
Whisk Clear Jel and water together in a medium bowl until smooth. Gradually whisk into boiling pepper mixture and cook, stirring constantly, for 5 minutes.
Step 6
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower the jars 2 inches apart into boiling water using a holder. Pour in more water to cover the jars by at least 1 inch; bring to a rolling boil, cover, and process for 10 minutes.
