Simple Way to Thai Sweet And Sour Chicken Vs Chinese

Sweet And Sour Jam - Not Just For Chicken

For example, sweet and sour pork tenderloin（糖醋里脊） from sichuan cuisine, guo bao rou (锅包肉) from northern china, sweet and sour ribs and there are many variations of chinese sweet and sour sauce.

Recipe Summary Sweet And Sour Jam - Not Just For Chicken

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.

Ingredients | Thai Sweet And Sour Chicken Vs Chinese

1 habanero pepper

3 cups fresh apricots, pitted and chopped

1 cup shallots, sliced into thin slivers

½ cup green bell pepper, chopped

½ cup red bell pepper, chopped

½ cup fresh pineapple, chopped

¼ cup cherry tomatoes, chopped

2 cloves garlic, minced

1 teaspoon minced fresh cilantro

½ teaspoon ground cumin

¼ cup freshly squeezed lime juice

1 (1.75 ounce) package powdered fruit pectin

6 cups white sugar

1 cup brown sugar, packed

½ teaspoon butter

9 sterilized half-pint canning jars with lids and rings

Directions

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.

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.

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.

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.

Info | Thai Sweet And Sour Chicken Vs Chinese

prep: 2 hrs cook: 25 mins additional: 1 hr 5 mins total: 3 hrs 30 mins Servings: 140 Yield: 9 half-pint jars

TAG : Sweet And Sour Jam - Not Just For Chicken

Side Dish, Sauces and Condiments Recipes, Canning and Preserving Recipes, Jams and Jellies Recipes,

Images of Thai Sweet And Sour Chicken Vs Chinese

Thai Sweet And Sour Chicken Vs Chinese / The chicken itself is so yum, it's hard to resist nicking the pieces straight off the baking tray before they even make it to the sauce.