View Full Version : Jack Daniel's Hot Mustard (For Canning)

Garden Green
10-27-2008, 11:56 PM
Jack Daniel's Hot Mustard (For Canning)

A sweet, spicy, smoky mustard that's got just the right amount of kick to it. The chipotle powder gives it a unique twist that the other mustards don't have.

16 ounces canned jalapeno slices
1 1/2 cups white vinegar
1/4 cup salt
1 1/2 cups water
5 cups sugar
1 cup flour
1 tablespoon turmeric
1 tablespoon dry mustard
1/2 teaspoon dried chipotle powder
1 tablespoon cayenne pepper (or less, to taste)
2 1/2 cups prepared yellow mustard
1 cup Jack Daniels Whiskey


1 Drain jar of peppers and place in blender with vinegar. Blend thoroughly until no chuncks of peppers or seeds remain. Pour into a 5-qt or larger pot.

2 Blend sugar, flour, and spices in a mixing bowl. Add 2 cups of the mustard and blend well. Pour mixture into pot with pepper-vinegar mixture. Mix well, and cook on low heat for 15-20 minutes until sugar is dissolved and everything is well combined.

3 Add Jack Daniel's, and then turn heat up to high. Stir constantly until mixture comes to a boil, then add remaining 1/2 cup yellow mustard and stir well. Mixture should be thick enough to coat a spoon well, but if not cook until it does. Remove from heat.

4 Fill jars 1/2 inch from top and process 7 minutes in a water-bath canner.