40 banana peppers or Hungarian Wax peppers or combination, (5 inches long), stems removed (Hungarian add a little more heat)
1 sweet red bell pepper
5 (+/- depending on heat preference) hot peppers (jalapeno, habanero, cayenne, etc)
4 cups Chef Johns Dijon Mustard (on this site)
3 cups white sugar (or sub Monk Fruit Extract Sweetener for low glycemic or combination)
1 cup honey
4 cups apple cider vinegar
1 tablespoon salt
3/4 cups Clearjel
1 C. hot water
Remove the seeds from the banana peppers and hot peppers and place the half the banana peppers and all of the hot peppers into a blender or food processor. Process until smooth. Coarse chop the remaining banana peppers and red bell pepper. Pour into a large pot and stir in the mustard, sugar, honey, apple cider vinegar and salt. Bring to a boil, so that it is boiling so hard it cannot be stirred down.
Stir in the Clearjel into 1 C. water until smooth. Add to mustard and continue to boil, stirring constantly, for 5 minutes. Pour into sterile pint or half-pint jars leaving a 1/4 inch head room and seal with new lids and rings. Process in a boiling water bath for 10 minutes, adjusting for altitude as needed.
**Note: Number of hot peppers used, if any, depends on personal preference and whether banana peppers or Hungarian Waxed peppers are used. The Hungarian Wax peppers have a medium heat whereas the banana peppers are sweet with no heat at all. If using all Hungarian Wax peppers may want to completely leave out or reduce greatly the hot peppers added.
Makes 14-16 half pint jars as written