Salsa Jam Recipe
Craving a unique and flavorful spread? Our salsa jam recipe is the answer! With just a few simple ingredients, you can create a versatile and tasty addition to any meal.
Ingredients
- 8-10 medium tomatoes peeled, seeded plum-type tomatoes
- ⅔ cup canned tomato sauce
- 3 tbsp finely chopped jalapeño peppers
- 3 tbsp lime juice
- ¼ tsp hot pepper sauce
- 3 ounces of liquid pectin
- 1 ½ grated lime zest
- 5 cups granulated sugar
Instructions
- In a big pot, combine the tomatoes, onions, tomato sauce, and jalapeños. Bring to a boil over medium heat, stirring constantly.
- Reduce the heat and simmer gently for 5 minutes, stirring frequently to prevent sticking. Add the lime juice, zest of a lime, and Tabasco, then gradually stir in the sugar.
- Heat the mixture over medium-low heat, stirring constantly, until the sugar is completely dissolved. Increase the heat to medium-high and bring to a full rolling boil, stirring constantly.
- Stir in the pectin. Return the mixture to a full rolling boil, stirring constantly. Boil for 1 minute, stirring constantly.
- Remove the pot from heat and skim off any foam. Let the jam cool in the pot for 5 minutes, stirring occasionally.
- Spoon the jam into hot jars, leaving ¼-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
- Process 4-ounce, 8-ounce, and pint jars in a water bath canner for 10 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands.
- Stash jars in a cool, dry, dark place for up to 12 months.