Spicy Jalapeno Mustard

Kathi Hamill


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!


★★★★★ 3 votes

Makes 10 half pint jars


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

How to Make Spicy Jalapeno Mustard


  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.

Printable Recipe Card

About Spicy Jalapeno Mustard

Course/Dish: Spreads

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