Hot Pepper Honey Mustard Butter For Canning

• 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

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: Jalapeno, 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.

yellow mustard, honey, apple cider vinegar, white vinegar, honey, coconut sugar crystals, coconut oil, flour, water, kosher salt, hot peppers

Taken from www.food.com/recipe/hot-pepper-honey-mustard-butter-for-canning-528130 (may not work)