Sweet and Sour Jam - Not Just for Chicken Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Jul. 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!
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Cooking Level: Expert

Home Town: Meridian, Idaho, USA

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Reviewed: Aug. 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?
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Cooking Level: Beginning

Living In: Houma, Louisiana, USA

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Reviewed: Jul. 25, 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
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Cooking Level: Beginning

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Reviewed: Jul. 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.
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Cooking Level: Expert

Home Town: Fullerton, Nebraska, USA
Living In: Lincoln, Nebraska, USA

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Reviewed: Jul. 14, 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!
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Cooking Level: Intermediate

Living In: Ruskin, Florida, USA
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Reviewed: Jun. 3, 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.
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Cooking Level: Intermediate

Home Town: Burkburnett, Texas, USA
Living In: Cave Junction, Oregon, USA

Displaying results 11-16 (of 16) reviews

 
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