Ingredients
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1 1/2 cups vinegar
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1/4 cup salt
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1 1/2 cups water
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5 cups sugar
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1 cup flour
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1 tablespoon turmeric
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1 tablespoon dry mustard
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1 (16 ounce) jar plain mustard
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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)
Instructions
- Wash peppers and place in blender with vinegar.
- Blend until peppers are ground fine.
- In a saucepan, combine pepper/vinegar combination with salt and water.
- Cook until peppers are tender.
- Strain through cheesecloth and return liquid to large boiler.
- In a mixing bowl, combine sugar, flour, turmeric, dry mustard and mustard.
- Stir well, making a paste.
- Add to boiler and cook over low heat until everything is blended well.
- Slowly bring up to a boil, stirring constantly.
- It will stick if it is not stirred constantly.
- It will thicken as soon as it gets to a boil.
- Turn off and dip into prepared jars.
- Be sure to wipe rim of jars completely clean with warm towel and place preheated lids on jars and tighten rings.
- I use the inversion method of sealing the lids which is to turn upside down for 5 minutes.
- 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.
- Turn upright after 5 minutes and allow to cool completely before moving.