Recipe courtesy of Kathleen Kleber

Hot Pepper Spread

  • Level: Easy
  • Total: 3 hr 30 min
  • Active: 30 min
  • Yield: Four 8-ounce jars
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Ingredients

Directions

Special equipment:
an 8-quart stockpot, canning tongs, four 8-ounce mason jars with lids and screw-on rings, a wide-mouth canning funnel, a magnetic lid holder
  1. Fill a large stockpot with cold water, enough to cover your jars by 4 inches. Bring the water to a simmer and place the jars and the center lids in the water. Keep the water on a low simmer until ready to jar the jelly.
  2. Working in batches if necessary, puree the peppers with the vinegar in a blender until smooth, in batches, if necessary. Pour the puree into a large saucepan with the salt, brown sugar and mustard. Cook on low, stirring occasionally, until the mixture begins to simmer, about 15 minutes.
  3. In a bowl, whisk the flour with 2 cups warm water. Stir the flour mixture into the pepper mixture, breaking up any lumps. Bring the mixture to a boil and cook until thickened, 3 to 4 minutes; remove from the heat.
  4. Remove the jars from the simmering water using the canning tongs and dry them off using a clean towel. Using a wide-mouth funnel, ladle the jelly into each jar, leaving 1/4 inch of space at the top. Wipe the rim of the jar with a clean, wet cloth to remove any residue or stickiness. Remove the center lid from the water using the magnetic lid holder and place the lid on top of the jar. Put the screw bands on the jars, and tighten. Repeat with the remaining jars.
  5. Place the jars back into the large stockpot and fill with cold water. Bring the water to a boil and cook for 15 to 20 minutes. Remove the jars from the water and let cool completely to room temperature, 2 to 3 hours. You will hear a pop from the lid letting you know that each jar has been sealed.
  6. Serve as a sandwich spread or dip for pretzels.

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