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Jezebel Sauce

Sweet preserves meet sharp horseradish and dry mustard — a Southern condiment with serious kick

Section
Sauces
Prep
5 min
Serving
Over cream cheese with crackers

Ingredients

  • 18 oz pineapple preserves
  • 18 oz apple jelly or peach preserves
  • 1 jar (5 oz) prepared horseradish, wet & drained
  • 1 small can dry mustard (about 2 oz)
  • 1 Tbl black cracked pepper
To serve: Spoon generously over a block of cream cheese and serve with crackers. Also excellent as a glaze for ham or pork.

Original Recipe Card

Jezebel Sauce handwritten recipe card
Handwritten recipe card — from a family friend's kitchen

Directions

  1. Drain the prepared horseradish well — press out excess liquid with a paper towel or fine strainer.
  2. Combine pineapple preserves, apple jelly (or peach preserves), drained horseradish, dry mustard, and black pepper in a bowl.
  3. Stir together until fully blended.
  4. Transfer to a jar or airtight container and refrigerate.
  5. Serve cold over cream cheese with crackers, or use as a glaze for roasted meats.
Tip: Make it a day ahead — the flavors meld and sharpen overnight. Keeps refrigerated for several weeks.
Variation: Use peach preserves instead of apple jelly for a fruitier, softer heat.