Name: Sweet and Sour Jam - Not Just for Chicken
Prep time: 2 h
Cook time: 2 h
Yield: 140
Ingredients: Habanero pepper - 1; Fresh apricots, pitted and chopped - 3 cups; Shallots, sliced into thin slivers - 1 cup; Green bell pepper, chopped - ½ cup; Red bell pepper, chopped - ½ cup; Fresh pineapple, chopped - ½ cup; Cherry tomatoes, chopped - ¼ cup; Garlic, minced - 2 cloves; Minced fresh cilantro - 1 teaspoon; Ground cumin - ½ teaspoon; Freshly squeezed lime juice - ¼ cup; Powdered fruit pectin - 1 (1.75 ounce) package; White sugar - 6 cups; Brown sugar, packed - 1 cup; Butter - ½ teaspoon; Sterilized half-pint canning jars with lids and rings - 9

Sweet and Sour Jam - Not Just for Chicken

Recipe information

Cooking:

2 hour

Servings per container:

140

Source:

More details

Ingredients for - Sweet and Sour Jam - Not Just for Chicken

1. Habanero pepper - 1

2. Fresh apricots, pitted and chopped - 3 cups

3. Shallots, sliced into thin slivers - 1 cup

4. Green bell pepper, chopped - ½ cup

5. Red bell pepper, chopped - ½ cup

6. Fresh pineapple, chopped - ½ cup

7. Cherry tomatoes, chopped - ¼ cup

8. Garlic, minced - 2 cloves

9. Minced fresh cilantro - 1 teaspoon

10. Ground cumin - ½ teaspoon

11. Freshly squeezed lime juice - ¼ cup

12. Powdered fruit pectin - 1 (1.75 ounce) package

13. White sugar - 6 cups

14. Brown sugar, packed - 1 cup

15. Butter - ½ teaspoon

16. Sterilized half-pint canning jars with lids and rings - 9

How to cook deliciously - Sweet and Sour Jam - Not Just for Chicken

1. Stage

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.

2. Stage

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.

3. Stage

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.