This hot pepper mustard recipe is a sweet, tangy condiment made with honey, flour, apple cider vinegar, and sugar — perfect with hot dogs and burgers.
Preparation Time
35 mins
Cooking Time
20 mins
Total Time
55 mins
Calories
50 Calories
Recipe Instructions
Step 1
Inspect nine 16-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until mustard is ready. Wash new, unused lids and rings in warm soapy water.
Step 2
Remove and discard seeds from banana peppers. Place peppers in a blender or the bowl of a food processor; blend until smooth. Transfer banana pepper purée to a large nonreactive pot.
Step 3
Stir sugar, mustard, apple cider vinegar, honey, and salt into purée; bring to a rolling boil.
Step 4
Whisk Clear Jel and water together in a bowl until smooth; gradually whisk into boiling pepper mixture. Cook, stirring constantly, for 5 minutes.
Step 5
Pour pepper mustard into sterilized pint jars, filling to within ¼ inch of the top. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
Step 6
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into boiling water using a holder. Pour in more water to cover jars by at least 1 inch; bring to a rolling boil, cover, and process for 10 minutes.
Step 7
Remove jars from stockpot; set aside to rest, several inches apart, for 12 to 24 hours. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings. Store in a cool, dark area.
