Spicy heat and sweet are surprisingly delicious together. Even my kids adore this jam, especially when I spoon it over a block of cream cheese and serve it with crackers and toast.
4 tablespoons (1/2 stick) unsalted butter
1 medium white onion, cut into 1/4-inch dice
1 cup packed light brown sugar
One 4-ounce can diced jalapeños, undrained (about 1/2 cup)
2 tablespoons 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, jalapeños with their juice, and mustard. 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.