Sweet and Sour Jam - Not Just for Chicken

Sweet and Sour Jam - Not Just for Chicken

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"This was a food recipe challenge that was a nice surprise recipe. This recipe makes an excellent glaze for Sweet and Sour Chicken like you get in a Chinese-style restaurant. I've made it with meatballs as well."

Ingredients 3 h 30 m {{adjustedServings}} servings 43 cals

Serving size has been adjusted!

Original recipe yields 140 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 43 kcal
  • 2%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 10.9g
  • 4%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

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  1. Wearing rubber gloves and avoiding touching your eyes or face, seed and mince the habanero pepper. Place the habanero pepper, apricots, shallots, green and red bell pepper, pineapple, cherry tomatoes, garlic, cilantro, cumin, and lime juice into a large pot over medium heat, and stir in the pectin until dissolved. Bring the mixture to a boil, and mix in the white and brown sugars, stirring until completely dissolved. Return the jam to a full rolling boil, add the butter to reduce foaming, and boil hard for 2 to 3 minutes, stirring constantly.
  2. Turn off heat, and skim and discard any foam that forms on the jam. Pack the jam into the sterilized jars, and top each with a sterilized lid and ring.
  3. Simmer the filled jars in a boiling water bath for 10 minutes, then remove the jars and store upside-down on a cloth towel for about 5 minutes. Turn right side up, and allow the lids to seal (listen for the popping sound). Let jars cool completely.
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  • Cook's Notes:
  • This is a very special jam recipe. It makes a great glaze for sweet and sour chicken with rice. You can even use pork instead of chicken and maybe even beef. See my recipe box for Sweet and Sour Chicken with Rice recipe.
  • Seal is good on lids when lid center pops inward. Normally it takes an 20 minutes to an hour and a half. Test the lid by poking the center; if the lid pops back and forth, it's not sealed yet. If the lid pops in or isn't able to pop up, the seal is great and you can continue to let the jars cool. If the jar doesn't seal after 2 hours, I unscrew the lid, rewipe the lid rim and reseal, place back into the water bath for 10 minutes and repeat the process.
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Reviews 16

  1. 16 Ratings


This was an amazing jam recipe. I couldn't believe it when I was canning it. This recipe was a food blog competition. Sort of like an Iron Chef from amother foodie website. The idea was to create a recipe with 2 star ingredients, then blog about it. Then others would vote on "would they make it" Well this was the result of a 2nd attempt. I was going for a spin on a citrus glaze for baked/grilled fish. The 2 ingredients were apricots and shallots. When I put it all together it had an amazing zing of flavors. And one that I couldn't believe was in comparasion to Sweet & Sour glaze from many of a fine chinese resturant I have ever eaten at....shocked and thrilled I couldn't wait to share with others. I have made nnumberous batches for friends and families in a small time frame since coming up with this recipe. Hope everyone else enjoys as much as we have. Note: 2 half pint jars can utilize 1 bag of frozen meatballs as well as 1 bag of popcorn chicken in the freezer section.


Excellent recipe. We use it on chicken drumettes off the grill. Need to make more next time. Does anyone know if I can double the recipe and still get this to firm up?


We love this recipe for an easy meal. We followed the recipe (x4). At the end of the afternoon,our home smells wounderful. The 2 alteration: a)adding worcestershire sauce to taste for depth, before the pection/sugar. b)Even though we (x4) the batch we only used a 1tbsp of minced jalepeno peppers. It turns out to be mild enough for our younger family members. In the end we ended up with 3-1Liters & 9-500mls canning jars. Hint* to ratio: 1/2 pint = 1cup =250mls