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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is my version of a recipe that was in the cookbook I received from my cookbook swap partner, Aunt Paula. It is hot, spicy and sweet. I hope you enjoy as much as I do. I am going to use a good bit of this in gift baskets with a bag of pretzels. Ingredients:
5 habanero peppers (you can change up the number of peppers to suit your taste) or 5 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. Wash peppers and place in blender with vinegar.
2. Blend until peppers are ground fine.
3. In a saucepan, combine pepper/vinegar combination with salt and water.
4. Cook until peppers are tender.
5. Strain through cheesecloth and return liquid to large boiler.
6. In a mixing bowl, combine sugar, flour, turmeric, dry mustard and mustard.
7. Stir well, making a paste.
8. Add to boiler and cook over low heat until everything is blended well.
9. Slowly bring up to a boil, stirring constantly.
10. It will stick if it is not stirred constantly.
11. It will thicken as soon as it gets to a boil.
12. Turn off and dip into prepared jars.
13. Be sure to wipe rim of jars completely clean with warm towel and place preheated lids on jars and tighten rings.
14. I use the inversion method of sealing the lids which is to turn upside down for 5 minutes.
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. Turn upright after 5 minutes and allow to cool completely before moving.
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