Instead of just dumping in the flour/water mixture I tempered it a little with the boiling mustard and it worked just fine. It makes a pretty holiday appetizer. I also used 2 cups of white sugar with 1/2 cup brown. I use jalapeno peppers, but only red or yellow sweet peppers…usually sweet bananas and pasillo peppers instead of bell peppers. Amish Communities; Nancy Stutzman’s Amish Baked Honey-Mustard Drumsticks; Trending Recipes, Sept 5, 2020: Heavenly Oatmeal Bars, Paper Bag Apple Pie, Sweet Macaroni Salad, and Much More! I love serving this over cream cheese with crackers. https://oldworldgardenfarms.com/2017/08/08/hot-pepper-mustard-recipe Jalapeno Jelly I use the recipe published by Sure-Jel. It was my first time so I did cut the recipe in half and used 16 banana peppers with 4 jalapeno leaving in some of the ribs for heat. Beverly Lewis: Review of The Tinderbox; Amish in the News: Millie’s Mountain Cookies, Mennonite Memoirs, Birch Beer BBQ Sauce, and Much More! https://www.food.com/recipe/hot-pepper-butter-mustard-for-canning-137562 I am looking for my Pickling cookbook to give over these recipes. https://wonderfullymadeanddearlyloved.com/jalapeno-mustard-eggs