Monday, September 19, 2016

We Be Jammin'... Sweet and Sour Jam

Sweet and Sour Jam 
Not Just for Chicken 
Found on Pinterest

1 habanero pepper 

3 cups fresh apricots, pitted and chopped 

1 cup shallots, sliced into thin slivers 

1/2 cup green bell pepper, chopped 

1/2 cup red bell pepper, chopped 

1/2 cup fresh pineapple, chopped 

1/4 cup cherry tomatoes, chopped 

2 cloves garlic, minced 

1 teaspoon minced fresh cilantro 

1/2 teaspoon ground cumin 

1/4 cup freshly squeezed lime juice 

1 (1.75 ounce) package powdered fruit pectin 

6 cups white sugar 

1 cup brown sugar, packed 

1/2 teaspoon butter 

9 sterilized half-pint canning jars 


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, to 1/2 to 1/4 inch headspace and top each with a sterilized lid and ring. Process in a boiling water bath for 10 mins. 

Let jars cool completely. 

NOTE: 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.

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