Hot Pepper Mustard

Remove seeds from banana peppers. Place peppers into a blender or food processor and process until smooth. Pour into a large pot.

Stir in sugar, mustard, apple cider vinegar, honey, and salt. Bring to a rolling boil, hard enough that it cannot be stirred down.

Whisk together flour and water in a medium bowl until smooth. Pour into boiling pepper mixture. Continue to boil, stirring constantly, for 5 minutes.

Pour pepper mustard into sterilized pint jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with the lids and screw the rings on tightly.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower the jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 to 10 minutes, depending on your altitude.

Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.