This jalapeno jam is good on burgers or spread over a block of cream cheese with crackers
Ingredients
4 Tablespoons butter (1/2 a stick)
1 medium onion, chopped (1/4 inch dice)
1 cup packed brown sugar
½ cup bottled diced jalapeños, undrained (4 ounce can)
2 Tablespoons stone ground mustard
Instructions
1. Melt butter in a medium sauce pan over medium heat.
2. Add onion and sauté until onions are tender and translucent, about 6 minutes.
3.Add the brown sugar, jalapeños with their juice and mustard. Stir and cook until bubbling.
4. Reduce the heat slightly and simmer until the mixture is flavorful and has thickened, about 30 minutes.
5. Let cool slightly before using. Can be stored in covered container in the refrigerator for several weeks.
Cookbook used:
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