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Can you tell me more about the pepper mustard. If possible post the recipe I picked a very large basket of peppers - all varieties this weekend and need to figure out something to do with them
Kim - My signature jam is a Jalapeno/Apricot but would love the recipe for your pepper jam to may be use up some of my peppers.
Sandee
The pepper mustard recipe is on this thread. I made a batch recently and put it in pint jars. My DH and I agreed that we had to make a 2nd batch for gifting and I used 1/2 pint jars. I got 23 jars to gift
I forgot who posted it...but bless you! We love it!
Hot pepper mustard
36 hot banana peppers (or hot pepper of choice)
1 qt generic mustard
1 qt vinegar (I used ACV)
5 cups sugar
1 tsp salt
3/4 cup clearjel cook type (I used equal parts cornstarch and water)
I also added crushed garlic
seed peppers (I will add....WEAR GLOVES!)
put 1/2 of the peppers and 1/2 of the vinegar into the blender or food processor.
puree together and transfer to pot.
repeat with other 1/2 of peps and vinegar.
add mustard, sugar and salt to pot.
bring to boil over high heat, stirring...it will stick.
mix clearjel with water to make a thin paste. stir into mustard mixture.
boil hard for 2 min.
ladle into hot jars...10 min in water bath
That was me who posted the original recipe.
Glad you like it so well. LOL @ WEAR GLOVES, that does need added.
It really should be made with clearjel. (I know....I'm such a party pooper.
) Cornstarch is not an approved thickener for canning. The original recipe I found used 1 1/2 cups flour, and I converted it to clearjel to make it safer.
That said...there are people who use cornstarch in homecanned foods and get away with it. I just don't, I only ever use approved 'things' - ingredients, methods, etc.
Can you tell me more about the pepper mustard. If possible post the recipe I picked a very large basket of peppers - all varieties this weekend and need to figure out something to do with them
Kim - My signature jam is a Jalapeno/Apricot but would love the recipe for your pepper jam to may be use up some of my peppers.
Sandee
The pepper mustard recipe is on this thread. I made a batch recently and put it in pint jars. My DH and I agreed that we had to make a 2nd batch for gifting and I used 1/2 pint jars. I got 23 jars to gift
I forgot who posted it...but bless you! We love it!
Hot pepper mustard
36 hot banana peppers (or hot pepper of choice)
1 qt generic mustard
1 qt vinegar (I used ACV)
5 cups sugar
1 tsp salt
3/4 cup clearjel cook type (I used equal parts cornstarch and water)
I also added crushed garlic
seed peppers (I will add....WEAR GLOVES!)
put 1/2 of the peppers and 1/2 of the vinegar into the blender or food processor.
puree together and transfer to pot.
repeat with other 1/2 of peps and vinegar.
add mustard, sugar and salt to pot.
bring to boil over high heat, stirring...it will stick.
mix clearjel with water to make a thin paste. stir into mustard mixture.
boil hard for 2 min.
ladle into hot jars...10 min in water bath
That was me who posted the original recipe.
It really should be made with clearjel. (I know....I'm such a party pooper.
That said...there are people who use cornstarch in homecanned foods and get away with it. I just don't, I only ever use approved 'things' - ingredients, methods, etc.
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and it was far more expensive than making our own
