Side Dish Sauces and Condiments Canning and Preserving Recipes Jams and Jellies Recipes Sweet and Sour Jam - Not Just for Chicken 4.8 (29) 29 Reviews 7 Photos 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. Submitted by Melissa Goff Published on June 18, 2020 Save Rate Print Share Close Add Photo 7 7 7 7 Prep Time: 2 hrs Cook Time: 25 mins Additional Time: 1 hr 5 mins Total Time: 3 hrs 30 mins Servings: 140 Yield: 9 half-pint jars Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 140 servings 1 habanero pepper 3 cups fresh apricots, pitted and chopped 1 cup shallots, sliced into thin slivers ½ cup green bell pepper, chopped ½ cup red bell pepper, chopped ½ cup fresh pineapple, chopped ¼ cup cherry tomatoes, chopped 2 cloves garlic, minced 1 teaspoon minced fresh cilantro ½ teaspoon ground cumin ¼ cup freshly squeezed lime juice 1 (1.75 ounce) package powdered fruit pectin 6 cups white sugar 1 cup brown sugar, packed ½ teaspoon butter 9 sterilized half-pint canning jars with lids and rings Directions 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. 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. 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. 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. I Made It Print 44 home cooks made it! Nutrition Facts (per serving) 43 Calories 11g Carbs 0g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 140 Calories 43 % Daily Value * Sodium 1mg 0% Total Carbohydrate 11g 4% Dietary Fiber 0g 0% Total Sugars 11g Protein 0g 0% Vitamin C 2mg 2% Calcium 3mg 0% Iron 0mg 1% Potassium 20mg 0% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.