The Genius of McDonald’s Sweet and Spicy Jam Recipe

McDonald’s Sweet and Spicy Jam to the Rescue

I’m definitely a dipping sauce guy. Growing up the only sauce I really used as a dip was ketchup, and then I upgraded my tastebuds to buttermilk ranch dressing. Two classics I think most of us can agree are childhood staples. But as I got older, I definitely got wiser with a palette that expanded. My chicken nuggets and french fries were dunked in different flavors of BBQ sauce from all of the fast food restaurants and I even loved soy sauce so much I would dip in that too.

There really wasn’t much more than that for many years unless of course if you dared to use hot sauce; but I was a wimp and would never touch the stuff. I can laugh at that memory now because I’m completely obsessed with different varieties of hot sauce; with one hope of being a guest on Hot Ones to take on the Wing Gauntlet. This extreme from one end of the spectrum to the other brings me to 2023 when I tried two new dipping sauces from McDonald’s: Sweet and Spicy Jam and the Mambo Sauce.

I’m going to admit this now: the sauces were amazing, especially when paired with the crunch and taste of the McDonald’s McNuggets. I under-appreciated the product, and I should have stocked it up a bit. This post-review reflection had me on a mission to create each recipe, beginning with the McDonald’s Sweet and Spicy Jam.

Dipping Sauces are an Ancient Tradition

The ability to dip food in a sauce has been around the world for centuries. Ancient Romans used a fish sauce called “garum” as a dip, which was made from fermented fish entrails (cue Roman Empire thought). If you really want to get into an ancient tradition aside from a modern tradition, here’s a quick recipe for homemade garum.

Homemade Garum Ingredients

1. Anchovy fillets (or small, whole fish like sardines) – 500 grams (about 1 pound)
2. Sea salt – 2 cups
3. Water – 2 cups
4. Cooking Wine (preferably a dry white wine) – 1/2 cup
5. Herbs and spices (optional, typically bay leaves, rosemary, or garlic) – to taste

Instructions (If you dare)

1. Prepare the Fish: If you’re using whole fish, clean them and remove the heads, guts, and scales. Anchovies can generally be used as is.
2. Layering: In a large pot, create layers starting with a thin layer of sea salt followed by a layer of fish. Alternate between salt and fish until all are used, ending with a layer of salt.
3. Cooking: Add the water and wine to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer gently for about 2 to 3 hours. If you’re using herbs and spices, add them during the simmering process.
4. Straining: After cooking, let the mixture cool. Strain it through a fine sieve or cheesecloth to remove all solid parts. The liquid you collect is the garum.
5. Storage: Pour the strained liquid into a sterilized bottle. Seal and store it in a cool, dark place. It can be refrigerated to extend its shelf life.

McDonald’s and Their Tradition of Dipping Sauces

McDonald’s has a great track record for understanding what its customers want. They’re able to provide just the right amount of demand without over welcoming their stay. The earliest sauce that began when the Chicken McNuggets were released in the 80s was and still remains a sauce classic: sweet and Sour, followed by the classic Barbecue sauce.

We at the Fast Food Club love our dipping sauces of all types, flavors, and spices. Be on the lookout for more copycat recipes for McDonald’s dipping sauces released both in the United States and Globally. Our Szechuan Sauce recipe is next; as long as we can survive what happens to us after buying an original expired sauce from Ebay to ensure the taste quality matches the same.

McDonald’s Sweet and Spicy Jam Recipe

The McDonald's sweet and spicy jam came and went too quick! It's time to whip up your own McDonald's Sweet and Spicy Jam with this straightforward recipe. Perfect for adding a kick to burgers, sandwiches, or as a dip, this homemade jam combines the best of both worlds with its unique blend of sweetness and heat. Follow our simple steps to create this flavorful condiment.

• 1/2 cup water
• 1/8 teaspoon salt (sea salt or pink)
• 1/8 teaspoon pepper (ground)
• 8 tablespoons granulated sugar
• 1/8 teaspoon Szechuan peppercorn (ground)
• 1/3 cup light corn syrup
• 3 tablespoons pectin powder
• 1/4 teaspoon garlic powder
• 2 tablespoons red bell pepper flakes (dried)
• 2 teaspoons apple cider vinegar
• 1/4 teaspoon cayenne pepper (ground)
• 2 teaspoons Frank's Red Hot Sauce

1. Place all the ingredients into a small saucepan and position it on the stove over a medium flame.

2. As soon as the concoction starts to bubble gently, dial back the flame to medium-low and let it simmer for about 10 minutes, or until you notice the pepper has softened, giving it a stir from time to time. Afterward, switch off the burner and let it cool down for 10 minutes, then cover and refrigerate it for an hour or until it has set.

3. Upon cooling, the sauce will thicken and take on a gel-like consistency. Give it a good stir to make it smoother before serving. Use it as a dip for your best chicken nugget copycat recipe or if you bring home some fast food, this is a perfect sauce that adds some heat to just about anything.

You can find ground Szechuan peppercorn on Amazon right here.  

You can find the red bell pepper flakes on Amazon right here. 

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copycat recipe, dipping sauce