Sweet and Sour Jam - Not Just for Chicken
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.Advertisement
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.
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.