Tomatillo and Lime Jam
Bright, zesty, and utterly unique, this Tomatillo and Lime Jam is a vibrant twist on classic preserves that will awaken your taste buds. Combining the tart, citrusy notes of lime with the tangy sweetness of fresh tomatillos, this jam is a perfect blend of bold flavors and silky texture. Enhanced with powdered pectin to ensure the ideal jam consistency, this recipe also offers optional additions like cinnamon for warmth or jalapeño for a subtle kick of heat, making it customizable to suit your palate. Perfect as a topping for toast, a glaze for savory dishes, or a pairing for creamy cheeses, this quick-to-make jam (ready in under an hour) is expertly designed for both indulgent breakfasts and gourmet appetizers. Packed with fresh, seasonal ingredients and bursting with flavor, this tomatillo lime jam is destined to become a pantry favorite!
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Recipe Information
Ingredients
- 500 grams Tomatillos
- 60 milliliters Lime juice
- 1 tablespoon Lime zest
- 350 grams Granulated sugar
- 60 milliliters Water
- 1 tablespoon Apple pectin or powdered pectin
- 0.5 teaspoon Ground cinnamon (optional)
- 1 small, finely diced Jalapeño (optional, for heat)
Instructions
Husk and wash the tomatillos thoroughly to remove the sticky residue. Quarter or halve them for quicker cooking.
In a medium-sized saucepan, combine the tomatillos and water. Place the pan over medium heat and cook for 8-10 minutes, stirring occasionally, until the tomatillos soften and break down into a thick, pulpy mixture.
Use an immersion blender or carefully transfer the mixture to a countertop blender to puree until smooth. Return the puree to the saucepan.
Add the lime juice, lime zest, granulated sugar, and powdered pectin to the tomatillo puree. Stir well to combine.
If desired, add ground cinnamon and finely diced jalapeño for additional depth of flavor and heat.
Place the saucepan over medium heat, stirring constantly to dissolve the sugar and pectin completely.
Bring the mixture to a boil and allow it to cook for 12-15 minutes, stirring frequently, until it begins to thicken and reaches a jam-like consistency. You can test this by placing a small dollop on a chilled plate. If it sets and doesn't run, it's ready.
Remove the saucepan from heat and let the jam cool slightly for 5 minutes.
Carefully transfer the jam into sterilized jars, leaving about 1/2-inch of headspace. Seal the jars tightly and let them cool completely at room temperature.
Store in the refrigerator for up to 2 weeks or process the jars in a water bath for longer storage.
Nutrition Facts
Calories |
1528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.8 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10 mg | 0% | |
| Total Carbohydrate | 397.3 g | 144% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 360.6 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1486 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
