Spicy Jalapeno Mustard
Serves: Makes 10 half pint jars
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:
Halve jalapenos lengthwise; reserve and remove seeds. Finely chop peppers to yield 4 cups.
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.
Combine sugar, flour, turmeric, and dry mustard in a medium bowl and mix well. Stir in yellow mustard.
Add the mustard mixture to the jalapeno mixture and mix well. Simmer about 5 minutes, stirring frequently, until thickened.
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.
Set jars in a draft-free place and allow to set for 24 hours. Jars or mustard will last 1 year if unopened.
Kathi's Notes:
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!
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