Jams & Jellies
and
This & That
Jalapeno Honey Mustard
with Sun-dried Tomatoes
1 cup dry mustard
1/4 cup all-purpose flour
1/2 cup water
1/2 cup mustard seeds
1 cup cider vinegar
1 cup honey
2 teaspoons salt
2 tablespoons jalapeno pepper
up to 4T; seeded and chopped
2 tablespoons sun-dried tomatoes
up to 4T; chopped;-- optional
Yield: 3 1/2 cups
Stir together mustard powder and flour in saucepan. Whisk in water. Let stand for 10 minutes. Stir in mustard seeds, vinegar, honey, and salt. Simmer over medium heat, whisking constantly. Cook for 2 minutes. Remove from heat. Stir in jalapenos and tomatoes. Scrape into sterilized jars and refrigerate for up to 2 months.
