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Sweet Hot Pepper Mustard
Recipe and photo sent in by Carol, thanks! (please see note below)
60-yellow hot peppers (ground coarse)
4-cups sugar
1-quart yellow mustard (the kind you put on hot dogs)
1-tbsp salt

Stir together for thickening agent:
1 1/2-cups flour
3-cups water
Sweet Hot Pepper Mustard

Bring first 4 ingredients to a boil, add thickening agent
Boil 5 minutes
Put in hot and sterilized jars
Process in a hot water bath 20 minutes, 10 minutes for half pints

Makes 8-9 pints

NOTE: The above recipe was the original sent in by Carol. Reviewing this recipe with a fellow canner, Jan and I had a discussion about the thickening agent. Jan had concerns about the flour being used. She suggested that Clear Jel should be substituted. So in that regard, Jan suggests substituting 3/4-cup of Clear Jel for the flour and 1 1/2 cups water plus 1/4 to be added if  too thick. If it's to thick then the best thing to do is add 1/4 cup of water stir, and continue until it's the original consistence of the mustard before the other ingredients were added. Please see this note on Clear Jel. Jan was also kind enough to send a link to a site where you can get a free sample of Clear Jel. Thanks so much Jan!!!


Clear Jel is available online HERE