Summary: This recipe was inspired by my mother's Jezebel Sauce, a Southern hors d'oeuvres of pineapple preserves, apple jelly, horseradish and dried mustard (served over cream cheese), these preserves also combine the sweet and spicy.
Yield: 1 pint
- 4 cups peeled and chopped pineapple
- 2 cups unrefined, granulated sugar
- 1 ounce fresh ginger, grated
- generous 1/4 teaspoon dried mustard
- zest of 1/2 an orange
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, check the temperature. This should hover around 220° Fahrenheit when done. When it's ready, ladle carefully into your prepared jars, and process for 12 minutes. Serve with cream cheese and crackers, or in any other of a number of ways.