Tomatillo and jalapeño jam is that delicious something different! Great for party appetizers!
Ingredients and Variations
Ingredients: Tomatillos, jalapeños, lemon juice, granulated sugar and a pinch of Kosher salt.
Variations: Jalapeños can be left out if desired, add a teaspoon of spices if you like (ground cinnamon, ginger, cardamon, etc…) or a tablespoon of fresh herb like cilantro.
Canning
Before you begin, be sure to do the safety checks on your canner per manufacturer instructions. Always inspect your jars for chips and cracks and wash all equipment needed for the canning project, in hot soapy water.
Be sure to check the recipe for recommended headspace and be accurate. This is important for shelf stability and safety. Consult the USDA Complete Guide to Home Canning and Preserving for more information. https://nchfp.uga.edu/publications/publications_usda.html
Tomatillo & jalapeño Jam (Water Bath Canning)
30
minutes7
half pints10
minutesIngredients
4 lbs tomatillos, husks removed, washed and diced
4 jalapeños, seeds removed and minced
1 1/4 cups bottled lemon juice
6 cups granulated sugar
Directions
- Inspect jars for cracks and chips. Wash jars, lids and rings in hot, soapy water. Prepare canner filling with water, bring to a simmer with jars in it.
- To a large pot, add tomatillos and lemon juice, bring to a boil and add sugar, bring back to a boil and cook for 5 – 6 minutes checking the set before canning.
- ladle into jelly jars leaving 1/4-inch headspace, wipe rims, place on lids and bands to fingertip tight.
- Place filled jars immediately into simmering canner and process for 10 minutes as a base time adding 5 minute increments as needed for your altitude. (Ex: I am at 1,100 ft above sea level, so I add 5 minutes and process for 15)
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