Tomatillo and Lime Jam
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- 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
- 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.
37comments inTomatillo and Lime Jam
I made this over the weekend to use up some of the tons of tomatillos my plants produced. It is really delicious but stayed runny. I cooked it the full 40 minutes and it seemed like it was getting thick. It had cooked down to about 3 cups. Since the instructions said not to let it thicken too much, I stopped there. I guess I should have cooked it more. Pati, what is your normal ending amount? Less than 3 cups?
Yes Amy, normally I get around 1 1/2 cups 🙂
i made this years ago to take to a work potluck. everyone loved it. matter of fact, they thought i had purchased it! it is really good with cream cheese and crackers. i will add a chili to it next time, as someone mentioned since we like the sweet and hot pepper jellies that are popular here. thank you for such a simple yet delicious recipe. and…. it’s quite inexpensive to make too. it’s a win- win.
Thanks for the feedback Catalina, glad everyone enjoyed this jam 😉
Literally DELICIOUS!!! Super easy to make and the reward is great! Every recipe I have made of yours has been fabulous, and this one kept in line with that tradition. Thank you!
Have you ever added Serrano or Jalepeno strips to make it a sweet, spicy jam? Suppose one would add to the ingredients when cooking.
Go for it Gary, I think adding some Serranos will make this Jam even more delicious, good luck!
Like so many fans i watch you at 5:30pm in Canada and have for years. Love the podcasts during the Corvid19 pandemic. Love your sons’ and husband’s devotion to your culinary passion. You haven’t answered a question on Twitter (my account Geotravel and a friend’s Hottotrot1) so if you can please answer here or on Twitter: i love the taste of corn but i am now not eating corn. I want to make corn tortillas. What is the ideal substitute for corn?
Have you thought about making flour tortillas instead? Here is a recipe for you https://patijinich.com/pati_2020/flour-tortillas/ I know people make wheat tortillas or even cactus paddle, but I do not have a tested recipe for those yet. Good luck!
What can I say? This jam is so delicious half the recipe was consumed by the spoonful, before spreading it on anything else. Plan to make the cornbread, sans bacon, until I get my hands on the vegan kind, and trying it with that.
Thanks for sharing Leena 😉 Love to read that you liked this Jam!
OMG! This is soooo good! I always thought tomatillos were used for just savory dishes and salsas. I have never cooked with them before so this is new to me. I bought some recently because I wanted to try your chicken enchiladas with green sauce, but as I was looking for that recipe I saw this one and put the chicken back in the fridge…so happy I did. I’ll do the enchiladas next week. Thanks so much for sharing!
Tomatillos are one of my favorite ingredients ever Jean, glad to hear you love them as well 😉
Hi Pati- This looks delicious and I can’t wait to make! I wanted to know how long this lasts refrigerated and also could I use less sugar. Thank you for all your great recipes!
Hey Carin, if you store it in the fridge in an air tight container, it will be good for at least couple of weeks. Of course you can add less sugar to match your taste, enjoy!
“ Mmmmmmmm-mmmmmmmmm. MMMMMMMMMM-MMMMMMMMM”. Oh, my goodness it’s SO GOOD!!!
Hahahaha, thanks Jerry 😉
Diane Simmons in France
Can I use tomatillos I canned/bottled last September for this recipe?
Of course Diane, go for it 😉
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!
Hi Lisa A., I would love to know if you tried canning it as that is my question as well?
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/pati_2020/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!
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!