TwitterFacebookGooglePinterestYouTubeRSS
formats

Apricot Salsa & Sweet and Sour Jam Recipe

on in Blogs, Canning Recipes

Blog revisited from my old BlogSpot.com page….about a salsa recipe turned in canning jam recipe.
About several years ago, my dad found a website called FoodieFights.com (website is no longer…what a bummer!) where it was an internet style Iron chef recipe challenge. I was super excited and joined in.  I soo tickled, for finding the website (which now it’s been disabled…no idea why but it is). The challenge is to take 2 ingredients and come up with a recipe. Some one puts a list of ingredients up and then people vote on 2 and the 2 with the most votes…is what you work with. Well this is just like me to do. I soo love to do recipe challenges and I was all in for the fun. The week I participated in, the 2 food selections were Shallots and Apricots.

I instantly has an idea in mind and bounced my plans off my dad, and well what started to be an excellent idea, didn’t go as planned. Here was the plan…..(and you bet I’m still working it out to accomplish my idea) The plan was a baked or grilled fish with apricot/shallot sauce type or jam….well …..

 My 1st plan…the sauce and that contained…apricots, shallots, bell peppers, garlic, cilantro, tomatoes, cumin, sugar and/or SPLENDA(R). Well I figured, I got this…hmm NOPE, it didn’t work like I wanted. Let’s just say I added pectin and used SPLENDA(R), I wanted the it thick, so that the heat from the fish would melt it deliciously across the fish and to my surprise I added way to many habaneros and burnt the tar out of my mouth and tongue. Not a pretty site. And now quite laughable. So I re-thought my ingredients and decided—1 habanero pepper, but I should have stayed with my other ingredients, but when doing so, I can laugh now at what resulted. Fish was soo out of the question. I tried going a Southwest flair with wrapping bacon around chicken with a rub of brown sugar and cumin and while did exactly what I was looking for, the chicken was to dry. But it was my sauce jam that had a totally different taste but a familiar one all the same…And I couldn’t believe I actually made Sweet and Sour Jam. And it’s mighty tasty. This is a 2 part recipe blog.

Apricot Salsa (or) Sweet and Sour Jam Recipe
This recipe is great 2 ways. As a “fruit salsa” or a “jam” for basting chicken and/or pork.

3 cups apricots, washed, pitted and chopped–not peeled
1 cup shallots, peeled and julienned
1 cup of mixed Red and Green Bell Peppers
1/2 cup fresh pineapple, chopped
1/4 cup Cherry Tomatoes, chopped
1 Habanero Pepper, seeded and minced
2 cloves garlic, minced
1 tsp fresh Cilantro, minced
1/2 tsp Cumin
1/4 cup fresh squeezed Lime juice
1 cup brown sugar, packed
6 cups white granulated sugar
1 box powdered pectin
1/2 tsp butter

Canning supplies recipe part #2:
9-1/2 pint jars and 9-2 part lids with rims

 Directions
Before starting make sure you have gloves to wear for cutting the habanero pepper. Trust me you will need it.

Recipe part #1
On a clean cutting board, cut and chop all fruit and veggies as stated above. Measure accurately as possible. Mix together apricots, shallots, bell peppers, pineapple, tomatoes, habanero pepper, garlic, cilantro, cumin and lime juice. Mix thoroughly…..Now stop.
Here’s where if you choose not to go on, your done, You’ve made a great Fruit Salsa, serve with chips.
My recipe was published on Allrecipes and as a published recipe on AR, my recipe is also sponsored by Choose My Plate, check out the web link as well as check out About MyPlate

 
But This is a also a recipe for jam, so please continue if you like for recipe part #2.
And this is also published on Allrecipes.com
Sweet and Sour Jam—Not Just for Chicken

After mixing all previous ingredients. in a large stock pot, prepare canning items for jam. Clean and sterilize your jars, lids and rims. Place jars in a bath of hot water and keep simmering. Place lids and rims in a small pan with hot water and keep simmering on low. In a large pan or soup pot, place fruit, veggies and butter (to reduce foaming) into pan, heat on medium to med-high heat, stir in pectin, until completely dissolved. Bring mixture to a full rolling boil (a boil that doesn’t stop bubbling when stirred) stirring constantly. Boil exactly 1 minute, stirring constantly. Add brown sugar and white sugar, stir thoroughly. Return mixture to a complete rolling boil, stir constantly and boil for 2-2 1/2 minutes. Shut off heat, skim any foam off the top of jellied mixture. Ladle mixture into jars. wipe the jar rim clean of any water or jellied debris. Top with lid and seal with the rim. Return jars to hot water bath and simmer in bath for 10 minutes. Then remove from bath and store on towel upside down for 5 minutes, then invert and let cool completely. Seal is good on lids when lid center pops inward. Normally takes an 20 minutes to an hour and a half. Testing 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, re-wipe the lid rim and reseal, place back into the water bath for 10 minutes and repeat the process.

  Sweet And Sour Jam

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. The recipe follows below. I hope that enjoy the recipe like I did. And I was amazed that I even remotely make Sweet and Sour Jam for A dinner, This recipe is great to make and I’m pretty pleased with how it turned out. Please enjoy

SweetAndSourJamPlatingSweet & Sour Chicken                         Sweet and Sour Meatballs                    Sweet and Sour prednisone Kielbasa

%d bloggers like this: