Jezebel Sauce

Jars of Jezebel Sauce with a saucer of tangy, mustard sauce.

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5 from 1 vote

Add a bit of sweet tang to any dish!

Prep Time10

Cook Time20

Resting Time8

Total Time8 30

Course: Condiments

Cuisine: American

Servings: Tbsps

Calories: 41kcal

Author: Carolyn Hetke

Equipment

Canner or large stock pot -optional

Ingredients

8 oz pineapple jam
8 oz apple jelly Can substitute Apricot jam.
2 Tbsps prepared horseradish See Note 1 below.
⅓ cup Cowboy Candy Optional -See Note 1 below.
6 oz Bold, spicy, brown mustard
1 teaspoon ground black pepper
¼ cup Bourbon optional or substitute ginger ale.

Instructions

Add all ingredients except Bourbon to a large sauce pan.
Bring to a simmer over medium/high heat. Reduce heat and simmer about 15 minutes, stirring often. Add the Bourbon and simmer another couple of minutes.
Transfer to a large clean jar and refrigerate overnight to allow flavours to meld.
Will keep 2-3 weeks in the fridge.
See Note 2 below if you wish to can the sauce.

Notes

Note 1: You can increase the horseradish to 5 oz if you like horseradish. If you use 5 oz of horseradish you can omit the Cowboy Candy if you like.

Note 2: If you plan to can the sauce, sterilize canning jars in a 275 degree oven for at least 20 minutes. Sterilize lids in boiling water for 5 minutes just before filling the jars. Bring water in your canner of large pot to a boil so it is hot when the sauce is ready. Jars cannot sit directly on the bottom of the pot so use a rack or silicone mat on the bottom of the pot. Water should cover the jars by at least 2 inches. After filling, wipe jar rims and outer surface clean. Leave ½ " headspace. Center the lid and screw on band until just finger tight. Simmer jars 10 minutes. Remove from the canner with canning tongs. Allow jars to cool to room temperature in a draft-free place overnight. You can use the sauce at this point or keep in a dark place for up to a year.

Nutrition is per Tablespoon.

Nutrition