Hot Pepper Honey Mustard Butter for Canning

Yummy end of pepper season mustard dipping sauce. Would be delish with soft pretzels or as a glaze for grilled chicken or pork.

• Ready In: 35 mins
• Yields: 8 Pints

Ingredients

• 20  ounces prepared yellow mustard
• 12  ounces  prepared  honey mustard
• 2  cups apple cider vinegar
• 2  cups white vinegar
• 1 1⁄2 cups honey
• 3  cups  coconut sugar crystals
• 1  tablespoon coconut oil
• 1 1⁄4 cups flour
• 1 1⁄2 cups water
• 1  teaspoon kosher salt
• 9  cups  hot peppers, Finely Chopped

Directions

1. Seed Peppers if you like, I didn’t. Finely Chop Peppers (I used a food processor to chop the peppers tiny) Example of Mixture of Peppers I used: Jalapeño, Banana Pepper (Sweet & Hot), Cherry Bombs,Cubanelle & Chili Peppers.
2. Mix mustards, vinegars, honey, coconut sugar, coconut oil, flour, water and kosher salt in the pan. Whisk mixture together well to dissolve the flour and then stir in the finely chopped peppers. Once combined place on the stove and stir frequently to avoid sticking to your pan. Once mixture comes to a boil continue to boil and stir for five minutes or until desired thickness.
3. Ladle into hot, sterilized jars. Cap with hot lid and of course the ring and process in a hot water bath for ten minutes.