Today I’m sharing an appetizer that I use year-round, for holidays, birthdays, on a charcuterie board, and for hungry weekenders who can’t wait for the meal to be served!
Side note: If you offer this along with a cold brew, you’ve made friends for life!
Second Side Note! I think if you took a small Ball canning jar, with the Jalapeno Drip Jam inside, covered the lid with material or wrapping paper, tied it with twine or ribbon, to make a bow, you’d have a unique and homemade hostess gift!
A simple recipe:
Jalapeno Drip Jam
- 4 Tbs. unsalted butter
- 1 medium white onion, cut into 1/4″ dice
- 1 C. packed light brown sugar
- One 4-ounce can diced jalapenos, undrained (about 1/2 cup)
- 2 Tbs. stone-ground mustard
- In a medium saucepan, melt the butter over medium heat. Add the onion and sauté until translucent and tender, about 6 minutes. Add the brown sugar, jalapenos with their juice, mustard, and stir and cook until bubbling. Reduce the heat slightly and simmer until the mixture is flavorful and thick enough to coat the back of a spoon, about 30 minutes.
- Let cool slightly before using. Store in a covered container in the refrigerator for up to 1 week.
- Makes about 1 1/2 cups
Prep time: 5 minutes Cook time: 40 minutes Cool: 5-10 minutes
This sweet and spicy jam is from the Magnolia Table cookbook, Volume One. Joanna Gaines, and I as well, serve this over a block of room temperature cream cheese, with crackers and toast.
Would be a great addition to your next charcuterie board!
Friends, if you make this, let me know how you like it, and what you used it for, what type of event…
Enjoy!
