“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.”
6-8 1/2 pint jars

Ingredients Nutrition


  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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