Slice off the tops of the jalapeño peppers.

Cut each pepper lengthwise and then crosswise in half.

Remove seeds and membrane for a milder mustard.

Wear gloves to protect your hands from pepper heat.

Chop the peppers finely in a food processor.

Add peppers, mustard, sugar, honey, vinegar, and salt to a pot.

Heat the mixture and bring it to a low boil.

Boil for about 3 minutes, stirring often.

In a bowl, whisk flour and water until smooth.

Slowly add flour mixture into the pot, whisking constantly.

Boil for 3 more minutes until thick and smooth.

Remove from heat and prepare clean, sterile jars.

Fill jars, leaving a ¼-inch space at the top.

Wipe rims to remove any mustard on the edges.

Add lids and rings, tightening gently without over-tightening.

Fill a canner or large pot with enough water.

Boil the water and lower jars on a canning rack.

Process jars for 10 minutes in boiling water.

Remove jars to a towel-lined counter to cool.

If no canner, place a cloth in the bottom of a pot.

Lower jars onto the cloth and boil for 10 minutes.

Cool jars on the counter and check lids for seals.

Tighten lids gently if needed after cooling.

Store jars in a cool, dark place once sealed