Hot Pepper Spread
- 4 quarts variety of chile peppers, such as jalapenos, habaneros, cherry hots or serranos, washed and stemmed
- 1 quart white vinegar
- 2 tablespoons salt
- 6 cups light brown sugar
- 1 quart yellow mustard
- 1 cup all-purpose flour
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
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.
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.
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.
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.
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.
Serve as a sandwich spread or dip for pretzels.
NotesProperly-handled sterilized equipment will keep canned foods in good condition for 1 year. Making sure hands, equipment and surfaces in your canning area are clean is the first step in canning.
Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with glass, plastic or metal lids, which have a rubber-like seal. Two-piece metal lids are most common.
To prepare jars before filling: Wash jars with hot, soapy water, rinse them well and arrange them open-side up, without touching, on a tray. To sterilize jars: Boil jars in a large saucepan, covered with water, for 10 minutes. Jars have to be sterilized only if the jams, jellies, preserves or pickles will be processed for less than 10 minutes in a boiling water bath or pressure canner. Follow manufacturer's instructions for cleaning and prepping lids and bands.
Use tongs or jar lifters to remove hot sterilized jars from the boiling water. Be sure the tongs are sterilized too: Dip the tong ends in boiling water for a few minutes before using them.
All items used in the process of making jams, jellies, preserves and pickles must be clean, including any towels, and especially your hands.
After the jars are prepared, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products. Information on canning can be found at the National Center for Home Food Preservation's website: http://nchfp.uga.edu/
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.