Sweet and Sour Jam - Not Just for Chicken

Sweet and Sour Jam - Not Just for Chicken

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Melissa Goff 758

"This was a food recipe challenge that was a nice surprise recipe. This recipe makes an excellent glaze for Sweet and Sour Chicken like you get in a Chinese-style restaurant. I've made it with meatballs as well."
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3 h 30 m servings 43 cals
Serving size has been adjusted!

Original recipe yields 140 servings



  • Calories:
  • 43 kcal
  • 2%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 10.9g
  • 4%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. 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. 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. 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.


  • Cook's Notes:
  • 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.


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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 creat...

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?

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, be...

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;...

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!

What a great reciepe, everyone I've shared this with is hooked, whether its spread over cream cheese and eaten with crackers or on salmon and chicken, its a real winner!

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 shallo...

This is soooo incredibly good! I didn't make it myself -- my best friend canned this (using peaches) and sent me a few jars. I served them with baked chicken nuggets. I did find I had to cut the...

Will make this recipe over and over. My kids loved it, and we even shared some jars with neighbours who now think I am the MASTER of canning! :-) I did do one recipe with the addition of 1 Cup...

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