Holiday recipes: Jezebel Jelly, a Retro Christmas gift
Holiday recipes, such as Jezebel Jelly, offer a chance to recapture a taste of the past. It's a quickly made tangy condiment that had a real heyday when I was a kid.
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So all these memories made me want to share Jezebel Jelly again. Jezebel Jelly has a real kick to it, so it goes well with creamy cheeses. Try it poured over a block of cream cheese if you want, or in the hot dish version. It goes well over a baked brie. It makes a great spread on a turkey or ham sandwich, and is an excellent accompaniment to pork. Use it as a glaze for a pork loin or a sauce for pork chops. And it is wonderful with that other classic Southern party tradition, a great silver platter of sliced, roasted pork tenderloin or a joint of country ham served with bite-sized biscuits or rolls. Jezebel Jelly in a silver bowl alongside will be a real treat, and probably bring back some happy memories.Skip to next paragraph
The Runaway Spoon
Perre Magness has studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France has broadened her own culinary skill and palate. The kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.
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And for the record, the nice little bonnet and tie on the jar in the photo are from, let’s say, a vintage set found at the very, very back of a drawer in my mom’s kitchen, from the days when she gave jarred gifts. I do like to be authentic.
My version is adapted from several recipe cards I found tucked in a drawer. I think they came from my mother, but they are not in her handwriting. Traditions do pass around.
1 (12-ounce) jar apricot jelly
1 (12-ounce) jar pineapple preserves
1 (5-ounce) jar prepared horseradish
1 (1.38-ounce) jar dry mustard powder (1/2 cup)
Coarse ground black pepper
In a medium bowl, mix the apricot jelly and pineapple preserve until smooth and combined. I like to use a hand mixer, but you can stir vigorously with a spoon. Blend in the horseradish until combined, then sift in the mustard powder and mix to combine. I really recommend sifting the mustard. This jelly has got enough kick without a lump of mustard powder in one bite. Grind in lots of black pepper and stir to combine.
Leave the jelly in the bowl for an hour or so to blend the flavors, the scoop into airtight jars or containers and refrigerate. The jelly will last for a month.
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