Hot Pepper Mustard

Ingredients

• 5 habanero peppers or bell peppers, of you choice (you can change up the number of peppers to suit your taste)
• 1 1/2 cups vinegar
• 1/4 cup salt
• 1 1/2 cups water
• 5 cups sugar
• 1 cup flour
• 1 tablespoon turmeric
• 1 tablespoon dry mustard
• 1 (16 ounce) jar plain mustard

Directions

1. 1

   Wash peppers and place in blender with vinegar.

2. 2

   Blend until peppers are ground fine.

3. 3

   In a saucepan, combine pepper/vinegar combination with salt and water.

4. 4

   Cook until peppers are tender.

5. 5

   Strain through cheesecloth and return liquid to large boiler.

6. 6

   In a mixing bowl, combine sugar, flour, turmeric, dry mustard and mustard.

7. 7

   Stir well, making a paste.

8. 8

   Add to boiler and cook over low heat until everything is blended well.

9. 9

   Slowly bring up to a boil, stirring constantly.

10. 10

    It will stick if it is not stirred constantly.

11. 11

    It will thicken as soon as it gets to a boil.

12. 12

    Turn off and dip into prepared jars.

13. 13

    Be sure to wipe rim of jars completely clean with warm towel and place preheated lids on jars and tighten rings.

14. 14

    I use the inversion method of sealing the lids which is to turn upside down for 5 minutes.

15. 15

    Many think this is unsafe, so there is no harm in processing in a water bath for 5 to 10 minutes if it will make you feel a little more comfortable.

16. 16

    Turn upright after 5 minutes and allow to cool completely before moving.