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Hot Pepper Mustard

This is my version of a recipe that was in the cookbook i received from my cookbook swap partner, aunt paula. It is hot, spicy and sweet. I hope you enjoy as much as i do. I am going to use a good bit of this in gift baskets with a bag of pretzels.

Steps

Wash peppers and place in blender with vinegar.
Blend until peppers are ground fine.
In a saucepan , combine pepper / vinegar combination with salt and water.
Cook until peppers are tender.
Strain through cheesecloth and return liquid to large boiler.
In a mixing bowl , combine sugar , flour , turmeric , dry mustard and mustard.
Stir well , making a paste.
Add to boiler and cook over low heat until everything is blended well.
Slowly bring up to a boil , stirring constantly.
It will stick if it is not stirred constantly.
It will thicken as soon as it gets to a boil.
Turn off and dip into prepared jars.
Be sure to wipe rim of jars completely clean with warm towel and place preheated lids on jars and tighten rings.
I use the inversion method of sealing the lids which is to turn upside down for 5 minutes.
Many think this is unsafe , so there is no harm in processing in a water bath for 5 to 10 minutes if it will make you feel a little more comfortable.
Turn upright after 5.

Ingredients

habanero peppers, vinegar, salt, water, sugar, flour, turmeric, dry mustard, mustard