Southern Jezebel Sauce
Jezebel sauce is a sweet and spicy condiment that originated in the South. Serve as an appetizer over cream cheese or as a glaze over roasted meat.
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Jezebel. She’s one of history’s first bad girls. Wife of King Ahab, the Bible tells us she persuaded her husband to abandon God and worship false prophets, leading to Ahab’s utter ruination and the end of his descendants.
Today, her name is used as slang to describe a woman of questionable moral fiber. Goodness …
What is Jezebel Sauce?
I’m not quite sure how the former queen’s name became synonymous with this sweet and spicy condiment. It starts out sweet enough with a mixture of pineapple preserves and apple jelly. But then it comes back to attack the palate with a spicy kick from horseradish sauce.
One thing I know for sure, it’s a Southern thing. Some claim it originated right here in Mississippi along the Gulf Coast region. I can’t confirm or deny that. It’s really addictive served over cream cheese with crackers, the former seems to mellow out the bite from the horseradish sauce. But it also pairs well as a sauce for pork and chicken.
Ingredients and tools you will need
Jezebel sauce requires only five ingredients. To make this recipe, you’ll need:
- 1 (18-ounce) jar pineapple preserves – Walmart is the only place I can find pineapple preserves locally.
- 1 (18-ounce) jar apple jelly
- 3 tablespoons dried mustard – this is powdered and found in the spice aisle. It’s not the same thing as yellow mustard.
- 1 teaspoon ground black pepper
- 1 (6.5 ounce) jar prepared horseradish – this is not the same thing as horseradish sauce that usually comes in a squeeze bottle. Prepared horseradish is finely grated horseradish root pickled in vinegar. Horseradish sauce is prepared horseradish that has been mixed with sour cream or mayonnaise. The flavor of horseradish sauce is not as strong as prepared horseradish.
How to make Jezebel sauce
Start by combining the pineapple preserves and apple jelly in a medium saucepan. Add the dried mustard and ground black pepper. Heat over medium low heat until the two jams melt together and everything is combined.
Remove the pan from the heat and add the prepared horseradish. Allow the sauce to cool completely. Then transfer it to a covered container and let it chill in the refrigerator for eight hours before serving.
How to store jezebel sauce
When stored in a sealed container, Jezebel sauce will keep in the refrigerator for up to two weeks. It can also be frozen for up to three months. Just make sure to leave about an inch of headspace at the top to allow for expansion.
Canning instructions
If you enjoy canning, you are in luck! Fill clean jars with the sauce, leaving 1/4-inch of headspace. Seal each jar with a lid and ring, then process for 10 minutes using the water bath canning method. Once cooled, remove the rings and store in a cool, dry place for up to 18 months. Check out my tutorial on water bath canning for more information.
Frequently asked questions
Not long term. Without canning it, bacteria will form and that could give you food poisoning. No one wants that.
Can I substitute regular horseradish sauce for the prepared horseradish?
Yes, but your sauce won’t be as spicy and may have a more creamy texture. If possible, try substituting the prepared horseradish for wasabi paste. Since wasabi is hotter than horseradish, start with 1/4 of the amount the recipe calls for and go from there.
What if I can’t find pineapple preserves?
If you can’t find pineapple preserves locally or don’t want to purchase it online, try substituting the preserves with apricot preserves, peach preserves or orange marmalade.
What are some other ways to use Jezebel sauce?
In addition to serving the sauce as an appetizer with cream cheese and crackers or as a glaze for baked chicken, ham or pork tenderloins, Jezebel sauce pairs well with shrimp, as a dipping sauce for egg rolls, poured over baked brie or as a glaze for roasted vegetables.
It’s similar. This has more of a bite to it than pepper jelly because of the horseradish. Think of them as first cousins.
More condiment recipes you might be interested in:
Jezebel Sauce
Ingredients
- 1 (18-ounce) jar pineapple preserves
- 1 (18-ounce) jar apple jelly
- 3 tablespoons dried mustard
- 1 teaspoon ground black pepper
- 1 (6.5 ounce) jar prepared horseradish
Instructions
- Heat pineapple preserves, apple jelly, mustard and black pepper together in a small saucepan over medium heat, stirring occasionally, for about five minutes until the sauce is warm and all the ingredients are evenly combined.
- Remove from heat and stir in horseradish.
- Allow the sauce to cool. Then cover and refrigerate for 8 hours before serving.
Hi, Becky! Most experts recommend using the canned sauce within 12-18 months. I should still be safe to eat beyond that as long as the seal doesn’t break. But the taste quality can start to diminish over time.
a favorite tailgate treat — what is the shelf life when you use the canning process?
many thanks