Hot Pepper Butter - cooking recipe

Ingredients

1 peck hot peppers (8 qt.)
1 qt. mustard
1 qt. vinegar
3 Tbsp. salt
3 lb. brown sugar
1 c. flour
1/2 c. water

Preparation

Wash, seed and drain peppers.
Put through blender.
Mix all ingredients, but flour, together and cook 30 minutes.
Add water to flour to make a thin paste.
Add to other ingredients and cook 5 minutes longer.
Put in warm jars and seal at once.
Makes 11 to 12 pints (use a 2 or 3 gallon kettle to cook in).