Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Tomatillo and Lime Jam recipe from Pati's Mexican Table Season 1, Episode 4 “Tomatillos”
Ingredients
- 1 lb tomatillos, husks removed, rinsed and roughly chopped
- 1 1/2 cups sugar
- 1/2 cup water
- 4 tbsp fresh squeezed lime juice
- Rind of a lime, whole or chopped
- A pinch of salt
To Prepare
- Place all of the ingredients into a saucepan set over medium heat. Let them come to a simmer and stir occasionally, letting them cook until it has thickened and achieved a soft and loose jam consistency, about 35 to 40 minutes.
- Don’t wait until it has thickened too much, because it thickens considerably as it cools. Once it has cooled down, pour it into a container, cover tightly and refrigerate.
I love this recipe! I grow tomatillos for this jam and an uncooked salsa that my friends love! I have kept a jar of this in my refrigerator for a year, and it seemed to be okay to eat, but I would like to preserve a larger batch. So I’m wondering if the recipe is suitable – as is- for canning (processing in boiling water bath), or if it needs more acid for safety? Thank you!
I’m not sure…I recommend following your regular canning methods. But I’m so glad you love the jam, Lisa!
Excellent job. Very delicious is that sauce.
Thank you, Nilson.
I made the jam yesterday. It tastes delicious but it didn’t set very well so its still runny, good for drizzling on toast. What did I do wrong? Perhaps I should have cooked it at a higher temp than simmer to make it set?
Hmm if it didn’t set by the next day….yes perhaps simmer it for a bit longer next time.
I love that you’re as genuine as the food you create. This sounds different and delicious. Thank you.
What an amazing comment…thank you so much Kika!
By “rind of a whole lime” , do you mean just the zest or the entire rind after squeezing the juice out?
You use the whole rind and you can cut it into big strips or smaller ones. There are photos to help guide you here https://patijinich.com/recipe/tomatillo_and_lime_jam_1/
What can you apply this to?
I enjoy it with toast in the morning, or spoon it over a piece of pound cake, or serve it as an exotic side to your appetizer cheese platter.
Hi pati, I enjoy all your recipes your show on TV around Mexico it’s beautiful and the Gourmet I love it
Oh thank you so much Hermelinda!
Hi Pati…
Ive been enjoying you for years and appreciate your efforts to bring the public some wonderful recipes and showing us around Mexico. Thank you.
Aww, thank you Lance!