spicy jalapeno mustard
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!
prep time
cook time
method
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yield
Makes 10 half pint jars
Ingredients
- 16-20 - jalapenos
- 1 1/2 cups white vinegar
- 1 1/2 cups water
- 1/4 cup salt
- 4 cups sugar
- 1 cup flour
- 1 tablespoon ground turmeric
- 1 tablespoon ground dry mustard
- 16 ounces yellow mustard
- 10 - half-pint jars with lids and bands
How To Make spicy jalapeno mustard
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Step 1Halve jalapenos lengthwise; reserve and remove seeds. Finely chop peppers to yield 4 cups.
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Step 2combine 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.
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Step 3Combine sugar, flour, turmeric, and dry mustard in a medium bowl and mix well. Stir in yellow mustard.
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Step 4Add the mustard mixture to the jalapeno mixture and mix well. Simmer about 5 minutes, stirring frequently, until thickened.
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Step 5Spoon 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.
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Step 6Set jars in a draft-free place and allow to set for 24 hours. Jars or mustard will last 1 year if unopened.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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