Jalapeño Drip Jam

Ingredients

• 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

Directions

1. 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.
2. Let cool slightly before using. Store in a covered container in the refrigerator for up to 1 week.

“Magnolia Table: A Collection of Recipes for Gathering” by Joanna Gaines © William Morrow 2018. Provided courtesy of Joanna Gaines. All rights reserved.