At Home My Way

Recipes at the Top:  Chit Chat at the Bottom Sweet Hot Mustard (a/k/a "Hot Pepper Butter") comes from a garden of sweet and hot peppers, prepared mustard, vinegar, sugar, and Clear Jel.  It's great for gift giving and for potlucks.  It can be your little secret because they don't sell anything like it in the store.  Somewhat like honey mustard but with some spicy kick.  You are just going to love it!  Come see how I make Sweet Hot Mustard / Hot Pepper Butter AT HOME MY WAY!   Sweet Hot Mustard (canning recipe) (a/k/a "Hot Pepper Butter") (printable view here) Ingredients: 16   cups  rough  chopped hot and/or sweet peppers (36 peppers of various heat and colors) (I used bell peppers, green, red, and purple; red banana peppers, green tricked you Jalapeno peppers, and about 5 red hot chili peppers.  I will increase the heat next year cause I kinda like it a little hot)  Regular jalapenos would be great but I didn't ...

 *This recipe isn't hard.  I just tell every little thing.) Recipes at the Top - Chit Chat at the bottom! Pepper Jelly (Surejell) (Printable View here) 14 various peppers, some sweet/some hot (50% hot peppers is good) 1 cup apple cider vinegar ½ teaspoon butter/margarine 1 box (regular-yellow box) Surejell (I only use that brand) 5 cups sugar, measured into a separate bowl Nitrile gloves for seeding/trimming the peppers. (Makes 6 pints of jam -I always use some 4 oz jars and 8 oz; washing up extras so I have enough just in case.  Any partial jar at the end can be refrigerated for a "test taster") Instructions Wash jars, lids and rings with soapy/hot water.   (New USDA guidelines say you don’t have to sterilize jars if you are processing for 10+ minutes.)   I use the dishwasher.   Once the dishwasher cycle is complete, I then start my recipe while the jars, etc. remain in the hot dishwasher until time to fill. ...

  Recipes at the Top:  Chit-Chat at the bottom. Strawberry Freezer Jam (Super Easy - Beginner Recipe) (Printable-one page recipe) 2 cups fresh (not frozen) strawberries (I bought a quart.) 4 cups white granulated sugar 3/4 cup water 1 package Surejell Fruit Pectin (I have not tried other brands.  I prefer Surejell for fruit jams.) 6+ half pint canning jars plus lids/rings (or plastic containers will work fine).  (I like to have extra clean just in case I have extra from leaving extra headspace.   (This is the recipe from the Surejell packet except now they don't provide paper instructions in the box and you have to go online for it at Kraft Foods.  Bah!  Just give me back the paper instructions!) Instructions: Wash/sterilize glass jars and lids/rings (or wash plastic containers, if using plastic) (I used my dishwasher and just ran them through a normal cycle.) Wash berries well.  (I did a double wash because mine were pretty sandy.)  Rem...