Banana Pepper Honey Mustard

I found this recipe in a old cookbook that I got from my Mother-in-law Dorothy. The original recipe called for flour instead of the clear jel. 

Sometimes you have to modify old recipes. Back then I don't think they had clear jel and thought flour was just fine. We found out over the years that flour was not stable and to ensure a good recipe we use clear jel to thicken most of the things we are canning because it is more stable. I try not to stray to far from the recipe, were canning is involved. I never mess with the ratios of sugar, vinegar as to not change the delicate acid balance. You need low acid to ensure bacteria doesn't grow and that is where the vinegar comes in. 

Banana Pepper Honey Mustard

42 banana peppers rough chopped ( I used a mixture of hot and regular)

4 cups Vinegar (Apple Cider)

4 cups Honey

1 quart yellow mustard

1 cup raw unrefined sugar (optional)

1 to 2 tablespoons salt

1/2 cup clear jel

1/2 cup water

Remove stems and seeds, then roughly chop the peppers into large pieces. Place the chopped peppers into a medium stockpot along with the apple cider vinegar, yellow mustard, and salt. Stir the mixture to combine. Set the pot over medium-low heat, cover, and bring it to a gentle simmer, stirring frequently to dissolve the honey and any added sugar.  As the peppers soften, use an immersion blender to blend the mixture until smooth. You can also use a food processor. Return the mixture to a simmer and cook uncovered and allow it to thicken slightly. In a separate bowl, whisk the clear jel with water until smooth. Slowly whisk this mixture into the mustard mixture in the pot, stirring constantly to prevent clumping. Bring the mixture to a gentle simmer again and cook until thickened, approximately 10 minutes, but do not let it boil. Ladle the hot mustard into clean pint or half-pint jars, leaving a 1-inch headspace. Wipe down the rims of the jars to remove any residue and secure them with new lids and bands. Process the jars in a boiling water bath or steam canner for 10 minutes, adjusting for altitude if necessary. Once processing is complete, remove the jars, and let them cool for 18–24 hours. If any of the jars did not seal store in the refrigerator for 3-6 months. 

Peace be with you,

Veronica