Sweet and Sour Jam - Not Just for Chicken

Sweet and Sour Jam - Not Just for Chicken

15 Reviews 4 Pics
  • Prep

    2 h
  • Cook

    25 m
  • Ready In

    3 h 30 m
mis7up
Recipe by  mis7up

“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.”

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Ingredients

Adjust Servings

Original recipe yields 9 half-pint jars

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Directions

  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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Reviews (15)

Rate This Recipe
mis7up
39

mis7up

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.

smoss
17

smoss

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?

charityluvsdave
17

charityluvsdave

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

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Nutrition

Amount Per Serving (140 total)

  • Calories
  • 43 cal
  • 2%
  • Fat
  • 0 g
  • < 1%
  • Carbs
  • 10.9 g
  • 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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Kid-Approved Sweet and Sour Chicken Sauce

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