About this recipe: This is a fantastically simple, yet delectable jam recipe. Habanero chilli, apricots, shallots, peppers, pineapple and cherry tomatoes grace this wonderful jam. Use as a glaze on chicken, pork or even beef.
Habanero chillies can be purchased in speciality shops or online. If unavailable, substitute in Scotch bonnet chillies.
Learn how to sterilise jars two ways with our handy step-by-step guide and video.
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. - 03 Jun 2010 (Review from Allrecipes US | Canada)
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 - 25 Jul 2010 (Review from Allrecipes US | Canada)
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? - 31 Aug 2010 (Review from Allrecipes US | Canada)