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Jezebel Sauce

So I believe my mom has an urge to discover a diamond in the rough, when it comes to recipes. She cuts from magazines and local newspapers and saves these among her handwritten ones procured from friends and neighbors. So many of them aren’t written quite right, written out of order or just generally hard to follow. When I’m looking for something new it’s usually where I comb through the reviews to ensure that my first efforts aren’t wasted. Perhaps a generational thing? Regardless, she has some standbys that I’ve taken for granted over the years, but no more.

When we ate meat that needed a sauce, it was never bottled BBQ or ketchup, it was a mason jar of “Jezebel”. I grew up thinking this was a thing, not just a my-mom-specific-condiment. Though I’ve been in my own kitchen now for almost 15 years, I’m only just realizing my need for Jezebel.

Rich doesn’t cook, period. I’d hoped he would grill but that never really happened. A covid-purchased smoker had me excited, and YAY, now it’s something he does almost weekly – even more in the summer. The smoky flavor is awesome, and the rub he puts on makes it even better, but sometimes it needs a sauce. I got the recipe from my mom, whipped it up (just dumping jars into a bowl and mixing it together) and now have it on the ready. It makes a lot, but keeps indefinitely. It has a mighty kick from the horseradish (my preferred heat source, a punch in the nose) but is balanced so nicely with well-rounded sweetness. It’s the perfect compliment.

Jezebel Sauce

1 (18 oz.) jar apple jelly

1 (18 oz) pineapple preserves

1 (2 oz) can dry mustard

1 (5 or 6 oz) jar fresh horseradish

1 tbsp. black pepper.

  1. Combine all ingredients in medium bowl and whisk to combine. Pour back into jars, tighten lid, and refrigerate.