1First cut up your habanero peppers, you want to use the seeds too. (I usually get my hubby to do this part for me as I have contacts). Or you can use gloves.
2Combine the vinegar, water, salt and peppers and simmer on medium heat until the peppers are tender. Usually takes about 6 to 7 minutes. The fumes will eventually get to you and you will start to cough so be very careful.
3While the peppers are cooking, in a separate bowl combine your sugar, flour, dry mustard and the turmeric and mix well and then add your mustard to the mix.
4Add the mustard mixture to the pepper mixture and mix well, stirring frequently until thicken.
5Spoon the hot mixture into 8 sterilized hot 1/2 pint jars leaving 1/2 inch head space. Seal with prepared lids, according to their instructions, I place my lids and rings in a saucepan, add water, and heat the water up, not to a boil, you just want them warm and remove from heat. Process jars in a hot water bath for 5 minutes.