“This recipe is from the "Canning" group on Facebook.”
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Ingredients Nutrition

  • 5 habanero peppers (you can change up the number of peppers to suit your taste) or 5 jalapenos, your choice (you can change up the number of peppers to suit your taste)
  • 1 12 cups vinegar
  • 14 cup salt
  • 1 12 cups water
  • 5 cups sugar
  • 1 cup Clear Jel
  • 1 tablespoon turmeric
  • 1 tablespoon dry mustard
  • 16 ounces mustard


  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, clear jel, 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. Process in a water bath for 5 to 10 minutes.
  15. Turn upright after 5 minutes and allow to cool completely before moving.

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