Cook on High – 5 cups of sugar, mustard, and vinegar until it is well dissolved. Add the chopped peppers (that you have chopped in blender finely) and some of the seeds if you want it hot and bring this to a boil.
In a separate bowl, add 3/4 cup of clear jel and the remaining cup of sugar. Then add some of the hot liquid and stir until all the clumps are out (I use a mixer). Add this to your pepper mixture and bring to a boil, stirring constantly for about 5 minutes.
Be sure and have your jars hot from the oven. (200 degrees) ) Put your pepper mustard in jars and they will seal. We put ours in a hot water bath for 15 minutes. Makes approximately 6 pints.