Kathi Hamill Recipe

Spicy Jalapeno Mustard

By Kathi Hamill Gally13kms


Recipe Rating:
 2 Ratings
Serves:
Makes 10 half pint jars

Kathi's Story

This is a fairly easy canning recipe. The mustard is a sweet and zesty mustard that goes great on sandwiches, and is also pretty amazing for dipping!

Ingredients

16-20
jalapenos
1 1/2 c
white vinegar
1 1/2 c
water
1/4 c
salt
4 c
sugar
1 c
flour
1 Tbsp
ground turmeric
1 Tbsp
ground dry mustard
16 oz
yellow mustard
10
half-pint jars with lids and bands

Directions Step-By-Step

1
Halve jalapenos lengthwise; reserve and remove seeds. Finely chop peppers to yield 4 cups.
2
combine jalapenos, vinegar, water and salt in a large saucepan. Simmer over medium heat about 8 minutes. Add 1-3 tablespoons of the reserved seed to the jalapeno mixture, according to taste.
3
Combine sugar, flour, turmeric, and dry mustard in a medium bowl and mix well. Stir in yellow mustard.
4
Add the mustard mixture to the jalapeno mixture and mix well. Simmer about 5 minutes, stirring frequently, until thickened.
5
Spoon into 10 hot, sterilized half-pint jars, leaving 1/2 inch of headspace. Seal with two piece lids. Process in hot water bath for 10-15 minutes.
6
Set jars in a draft-free place and allow to set for 24 hours. Jars or mustard will last 1 year if unopened.

About this Recipe

Course/Dish: Spreads


  • Comments

  • 1-5 of 17
  • user
    Kathi Hamill Gally13kms - Jun 25, 2011
    I shared a photo of this recipe.
    View photo
  • user
    Kathy Joppie KoffeeQueen - Jun 25, 2011
    Another good one! Thank you for sharing!!!!
  • user
    FREDA GABLE cookin4me - Jun 25, 2011
    Oh Kathi, This looks and sounds soooooo Good.
    I have to go try this. Thank You!!
    Just was thinking, What a great Idea for Gifts Starting this summer, and done by Christmas. Starting right here! . . and No Debt!!!
  • user
    Kathi Hamill Gally13kms - Jun 25, 2011
    Thank you, Freda! That is my favorite thing to do for Christmas! I make jams and this mustard and give it away! Friends love it!
  • user
    kelly snyder taeboqueen1 - Jul 2, 2011
    I just made this today, and I am really excited I tasted it and can't wait to try it it tasted really good! any time length you would recommend to wait before opening the jar? I made one little tweak I LOVE vidalia onions, so I chopped a small one finely along with the peppers and it is GREAT! Although the next time I make it I definetely will put on a HAZ MAT suit! lol I had gloves on but after you have to chop that many peppers, I accidentally touched my temple to push the goggles I had on back up and I think the juice from the peppers was going to go thru to my brain!lol Thanks for sharing!