Hirsheimer's Hot & Sweet Mustard
['3/4 cup (packed) light brown sugar', '"1 4-ounce tin Colmans mustard powder", 1 cup good-quality apple cider vinegar', '1/4 cup honey', '3 large eggs, beaten to blend', 'Four clean 4-ounce jars']
Whisk brown sugar and mustard powder in a large bowl to combine. Add vinegar and honey; whisk well. Strain through a fine-mesh sieve into a large metal bowl. Add eggs and whisk until blended.
Set bowl with mustard mixture over a large saucepan of gently simmering water (do not allow bottom of bowl to touch water; eggs may scramble). Cook, whisking and scraping bottom of bowl frequently, until mustard is thick and an instantread thermometer registers 160°F, about 5 minutes.
Divide mustard among jars. Screw on lids and chill. DO AHEAD: Mustard can be made 2 weeks ahead. Keep refrigerated for up to 2 months.
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