Spicy Jalapeno Mustard


Kathi Hamill Recipe

By Kathi Hamill Gally13kms


Rating:
Serves:
Makes 10 half pint jars
Comments:

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


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21 Comments

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Dianne Koehler Dianne_Koehler
Sunday, August 23 at 2:40 PM
If it is made according to the recipe, I would not use a year old jar. You cannot safely can this recipe because of the flour in it but could freeze it in jars.
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Deanna French Deanna_French
Sunday, August 23 at 2:23 PM
Once the jar has been opened and refrigerated, how long will it keep? Someone gave me a jar over a year ago and after opening it, its been in my refrigerator ever since. Just wondering if I can still use it or should toss it and use this recipe to make some more.
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Sara Ingebrigtsen Sara_Ingebrigtsen
Jul 4, 2015
Hi! I have never tried canning before, and I wonder if I could use these glasses: ikea.com/...70213545 ?
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M D bantayanbaker
Mar 28, 2015
Thanks for sharing this recipe. I made this with 16 liquid ozs of mustard which took all of the 20 oz bottle. It still turned out great! I put the peppers in a food processor. I let it simmer for 5 minutes after adding the dry ingredients/mustard mix. It turned out a thick spreadable consistency. Should I reduce the flour for a thinner batch, I am making a second batch with my leftover peppers.
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Kathi Hamill Gally13kms
Sep 4, 2014
I like truvia...Splenda to me seems to taste a lot sweeter than regular sugar. You could also try using a natural cane sugar instead of a refined sugar.