Cook on High – 5 cups of sugar, mustard, and vinegar until it is well dissolved. Add the chopped peppers and some of the seeds if you want it hot and bring this to a boil.In a separate bowl add 3/4 cups of Clear Gel and the remaining cup of sugar, then add some of the hot liquid and stirring until all the clumps are out (Use a mixer). Add this to your pepper mixture and bring it 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 do a hot water bath for 15 minutes and they sealed.