pantry, some will go to my next homemade food & craft swap (perhaps with some homemade soft pretzels for dunking!), and some will be tucked away for hostess and holiday gifts.
Hot Pepper Honey Mustard (Mild)
20-30 hot peppers, depending on desired level of heat (I used homegrown Santa Fe Grande)
2 cups prepared mustard (I used about 1 1/2 cups yellow, 1/2 cup dijon)
2 1/2 cups organic cane sugar
1/2 cup raw local honey
2 cups organic, unfiltered apple cider vinegar
1/2 Tbsp. sea salt
3/4 cup all-purpose flour
1 cup water
Remove the seeds from the hot peppers and place them in a blender or food processor; process until smooth. Pour into a large pot and stir in mustard, sugar, honey, apple cider vinegar and salt. Bring to a hard boil.
Whisk together flour and water until smooth. Pour into the boiling mustard mixture and continue to boil, stirring constantly, for 5 minutes. Ladle into sterile canning jars and seal with new lids and rings. Process in a boiling water bath for 5 to 10 minutes, depending on your altitude.
Makes 15-16 4oz. jars; or 7-8 half pint jars.