Spicy Pepper Mustard

Begin by removing the seeds from banana peppers and placing them in a blender or food processor to create a smooth consistency. ''Transfer the blended pepper mixture into a large pot and combine it with sugar, mustard, apple cider vinegar, honey, and salt. ''Heat the mixture to a rolling boil, making sure it's intense enough that it can't be stirred down. ''Meanwhile, whisk together flour and water in a separate medium-sized bowl until the mixture is smooth. ''Gradually pour the flour mixture into the boiling pepper mixture, stirring constantly for 5 minutes. ''Fill sterilized pint jars with the pepper mustard mixture, leaving about 1/4 inch of space at the top. ''Use a clean knife or thin spatula to remove any air bubbles from the insides of the jars. ''Wipe the rims of the jars with a damp paper towel to remove any residue. ''Top each jar with its lid and screw the ring on tightly. ''Place a rack in the bottom of a large stockpot and fill it halfway with water. ''Bring the water to a boil, then carefully lower the jars 2 inches apart into boiling water using a holder. ''Add more boiling water to cover the jars by at least 1 inch and bring to a rolling boil, covering them. ''Process the jars in boiling water for 5 to 10 minutes, depending on your altitude. ''Remove the jars from the stockpot and let them rest several inches apart for 12 to 24 hours. ''Check the seals of each jar by pressing the center of the lid with your finger; if it doesn't move, the seal is secure. ''Remove the jar lids for storage and store them in a cool, dark area.