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Sweet and Sour Jam - Not Just for Chicken
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Prep Time:
120 minutes
Cook Time:
25 minutes
Total Time:
210 minutes
Delicious apricot jam with a spicy twist, perfect for Asian sweet and sour dishes. Capture the essence of early summer in a jar.
Ingredients:
  • 1 habanero pepper
  • 3 cups fresh apricots, pitted and chopped
  • 1 cup shallots, sliced into thin slivers
  • 0.5 cup green bell pepper, chopped
  • 0.5 cup red bell pepper, chopped
  • 0.5 cup fresh pineapple, chopped
  • 0.25 cup cherry tomatoes, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon minced fresh cilantro
  • 0.5 teaspoon ground cumin
  • 0.25 cup freshly squeezed lime juice
  • 1 (1.75 ounce) package powdered fruit pectin
  • 6 cups white sugar
  • 1 cup brown sugar, packed
  • 0.5 teaspoon butter
  • 9 sterilized half-pint canning jars with lids and rings
Instructions:
  • Prep the habanero pepper by seeding and mincing it while wearing gloves. Combine habanero pepper, apricots, shallots, bell peppers, pineapple, tomatoes, garlic, cilantro, cumin, and lime juice in a pot over medium heat. Stir in pectin until dissolved. Bring to a boil and add white and brown sugars, stirring until dissolved. Boil for 2-3 minutes with butter to reduce foaming, stirring constantly.
  • Remove the jam from heat and gently remove any foam that may have surfaced. Transfer the jam into the sterilized jars and seal each with a sterilized lid and ring.
  • Place the filled jars in a bubbling water bath for 10 minutes. Afterward, remove them and place them upside-down on a cloth towel for about 5 minutes. Return the jars to their upright position and wait for the lids to seal (you should hear a popping sound). Allow the jars to cool down completely.

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