Growing up, my mom often made a very simple, very Southern hors d’oeuvre in which you spread a blend of pineapple preserves, apple jelly, dried mustard and horseradish over cream cheese and serve with crackers alongside. It’s called Jezebel Sauce which I always thought was an absolutely marvelous name for it, at least with regards to the post-Biblical connotation of a jezebel. This sauce is slightly outrageous, definitely luxurious and looks like melted jewels strewn across a white cloud.
These preserves are an homage to that dish. Yum! —em-i-lis
peeled and chopped pineapple
unrefined, granulated sugar
fresh ginger, peeled and grated
generous 1/4 teaspoon dried mustard
zest of 1/2 an orange
In This Recipe
If you’ll be canning this, set up your waterbath. Get the water boiling and your jars at the ready.
In a heavy-bottomed, non-reactive pot set over medium-high heat, toss together the pineapple chucks and sugar. When the sugar has melted, add in the ginger, dried mustard and orange zest and stir to combine. Increase the heat to high- you want this at a nice boil.
Stir frequently, and after 10 minutes, start checking the temperature. This should hover around 220 when done. When it’s ready, ladle carefully into your prepared jars, apply the bands and lids, and process for 12 minutes.
Serve with cream cheese and crackers, or in any other of a number of ways.