Tomatillo and Lime Jam

Tomatillo and Lime Jam

Mermelada de Tomate Verde con Limon
1 1/4 cup
Course: Sauce
Cuisine: Mexican
Keyword: jam, lime, pati's mexican table, tomatillos
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.

16 comments on “Tomatillo and Lime Jam

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  1. 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!

  2. 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?

  3. I love that you’re as genuine as the food you create. This sounds different and delicious. Thank you.

    1. 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.

  4. Hi pati, I enjoy all your recipes your show on TV around Mexico it’s beautiful and the Gourmet I love it

  5. 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.