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.
Servings 6 people
- 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
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.
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.
To can, fill clean pint 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.
Serving: 1oz | Calories: 68kcal | Carbohydrates: 16g | Sodium: 33mg | Potassium: 33mg | Sugar: 13g