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

140
Original recipe yields 140 servings
The ingredient list now reflects the servings specified

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.

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  • 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.

Nutrition Facts

43 calories; 0 g total fat; 0 mg cholesterol; 1 mg sodium. 10.9 g carbohydrates; 0.1 g protein; Full Nutrition

Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/04/2010
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. Read More
(45)

Most helpful critical review

Rating: 2 stars
02/23/2016
I made it as the recipe states but for somehow losing the cumin coming home from the store and I did increase the lime juice to 1/3 cup the original didn't sound like enough acid to compensate for all the shallots. With all the sugar it made loads of liquid and of course canned with the solids floating on the top. I was able to twirl some down into the liquid after a 1 hour set. One jar I left alone. All I taste is sweet garlic and cilantro. I taste no sour at all. After 4 days I blended a jar and tested the pH and got a 4.6 just barely safe and I had increased the lime juice. If I were to make this again (and I'm not) I'd cut the sugar total down to 4 cups increase the lime juice to 2/3 or 3/4 cup omit the cilantro. Odds are for a real sweet and sour will need a recipe with vinegar. I'll probably use these jars with vinegar for meatballs Read More
(2)
30 Ratings
  • 5 star values: 26
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
06/04/2010
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. Read More
(45)
Rating: 5 stars
06/04/2010
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. Read More
(45)
Rating: 5 stars
07/26/2010
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 Read More
(21)
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Rating: 5 stars
08/31/2010
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? Read More
(19)
Rating: 5 stars
07/14/2010
Made exactly to recipe (except no cilantro). And made 1 1/2 batches w/ only 1 package pectin so it is more of a sauce and less of a jam. Used it last night as a glaze for cut-up pork chops; also served some on the side for cooked carrots/squash and for the rice. Delicious. Read More
(16)
Rating: 5 stars
07/16/2010
I love this stuff! I canned the jam a few weeks ago and finally used it this weekend. My husband said it could use a little more heat but I thought it was perfect! Read More
(16)
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Rating: 5 stars
09/03/2011
What a great reciepe everyone I've shared this with is hooked whether its spread over cream cheese and eaten with crackers or on salmon and chicken its a real winner! Read More
(10)
Rating: 5 stars
07/30/2011
I have "tons" of ripe Apriums and thought I would give this recipe a try. We think it's fabulous but could use a little more "heat" for our taste. Also next batch I'll thinly slice the shallots and then quarter the slices. I didn't like the way they appeared "stringy" when ladling the jam into the jars. After filling all the jars I couldn't wait to lick the spoon LOL. I can't wait to try this on either the chicken or meatballs. Thanks for such a creative recipe! Read More
(9)
Rating: 5 stars
09/30/2011
This is soooo incredibly good! I didn't make it myself -- my best friend canned this (using peaches) and sent me a few jars. I served them with baked chicken nuggets. I did find I had to cut the jam with rice wine vinegar to get it a bit thinner and a touch less sweet but I'm sure that just depends on what you're using it for. This is absolutely fantastic the only thing that could possibly improve it would be some heat:) Thanks for the recipe mis7up! Read More
(7)
Rating: 5 stars
08/23/2012
Will make this recipe over and over. My kids loved it and we even shared some jars with neighbours who now think I am the MASTER of canning!:-) I did do one recipe with the addition of 1 Cup sweet cherries cut and pitted and upped the pineapple to 1Cup. I felt safe doing that as both additions are acidic. Please remember when canning that acidity levels are crucial to safety so it is dangerous to change recipes meant for canning. In any event the addition was perfect. I have cut measured and frozen Apricots and Cherries which are seasonal items here in S. Ontario and put them in freezer bags to keep for off season preparation of the recipe. Read More
(6)
Rating: 2 stars
02/23/2016
I made it as the recipe states but for somehow losing the cumin coming home from the store and I did increase the lime juice to 1/3 cup the original didn't sound like enough acid to compensate for all the shallots. With all the sugar it made loads of liquid and of course canned with the solids floating on the top. I was able to twirl some down into the liquid after a 1 hour set. One jar I left alone. All I taste is sweet garlic and cilantro. I taste no sour at all. After 4 days I blended a jar and tested the pH and got a 4.6 just barely safe and I had increased the lime juice. If I were to make this again (and I'm not) I'd cut the sugar total down to 4 cups increase the lime juice to 2/3 or 3/4 cup omit the cilantro. Odds are for a real sweet and sour will need a recipe with vinegar. I'll probably use these jars with vinegar for meatballs Read More
(2)