Hot Pepper Mustard

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': '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.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': '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.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Stir sugar, mustard, apple cider vinegar, honey, and salt into purée; bring to a rolling boil.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Whisk Clear Jel and water together in a bowl until smooth; gradually whisk into boiling pepper mixture. Cook, stirring constantly, for 5 minutes.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': '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.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': '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.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': '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.'}

📊 Nutrition Facts

Per serving (144 servings total)