Tomatillo and Lime Jam
Mermelada de Tomate Verde con Limon
Recipe Yield
1 1/4 cup
Cooking time
45 minutes
Rate this recipe
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.
Comments
49comments inTomatillo and Lime Jam
Pauline
Aug 07
can tomatillos be canned?
Pati Jinich
Sep 04
Absolutely!
Wendee Theilemann
Aug 04
Pati!! I can’t wait to try this recipe. I use a LOT of tomatillos but this sounds incredible. Can’t wait!!
Pati Jinich
Aug 20
Let me know how you like it Wendee!
Beth
Aug 04
Patio I love your recipes, but all of a sudden on your website no recipes come up when I click on them- showing only the picture of the finished dish. Luckily, I got this one via your FB post. Made this one, and it is so delicious! 😋😋😋
Pati Jinich
Sep 04
Sorry to hear that Beth, it is a problem that we get every now and then but I think it has been fixed by now!
Anonymous
Aug 04
Does it need to be refrigerated and how long is it good ?
Pati Jinich
Sep 04
Yes, keep it in the fridge, it will last for about 10 days 🙂
Ari
Apr 27
Omg it’s sooooo good! It tastes similar to crystallized figs!! It’s delicious.
Pati Jinich
Jun 05
So happy you like it!
Amy
Nov 02
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?
Pati Jinich
Nov 03
Yes Amy, normally I get around 1 1/2 cups 🙂
catalina
Sep 15
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.
Pati Jinich
Sep 17
Thanks for the feedback Catalina, glad everyone enjoyed this jam 😉
R Morgan
Jun 06
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!
Pati Jinich
Jun 07
Gracias R!!!
Gary Qualley
May 17
Have you ever added Serrano or Jalepeno strips to make it a sweet, spicy jam? Suppose one would add to the ingredients when cooking.
Pati Jinich
May 20
Go for it Gary, I think adding some Serranos will make this Jam even more delicious, good luck!
Geotravel
May 16
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?
Pati Jinich
May 23
Have you thought about making flour tortillas instead? Here is a recipe for you http://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!
Leena M.
May 16
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.
Pati Jinich
May 16
Thanks for sharing Leena 😉 Love to read that you liked this Jam!
Jean
May 12
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!
Pati Jinich
May 13
Tomatillos are one of my favorite ingredients ever Jean, glad to hear you love them as well 😉
Carin Solis
May 12
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!
Pati Jinich
May 13
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!
Jerry Willar
May 11
“ Mmmmmmmm-mmmmmmmmm. MMMMMMMMMM-MMMMMMMMM”. Oh, my goodness it’s SO GOOD!!!
Pati Jinich
May 11
Hahahaha, thanks Jerry 😉
Diane Simmons in France
May 11
Can I use tomatillos I canned/bottled last September for this recipe?
Pati Jinich
May 11
Of course Diane, go for it 😉
Lisa A
Oct 20
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!
Pati Jinich
Oct 21
I’m not sure…I recommend following your regular canning methods. But I’m so glad you love the jam, Lisa!
MrSlowly
Apr 28
I have canned this many times – given it to friends in 4oz. canning jars. Make sure to sanitize the jars beforehand and boil the jars/check the lids as appropriate for canning.
Friends keep coming back for more!
Pati Jinich
Jun 05
Yay!
Wendy A
Jan 19
Hi Lisa A., I would love to know if you tried canning it as that is my question as well?
Nilson
Sep 22
Excellent job. Very delicious is that sauce.
Pati Jinich
Sep 24
Thank you, Nilson.
Meg McAlister
Jan 06
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?
Pati
Jan 10
Hmm if it didn’t set by the next day….yes perhaps simmer it for a bit longer next time.
Kika Montes-Jurado
Jul 31
I love that you’re as genuine as the food you create. This sounds different and delicious. Thank you.
Pati
Aug 01
What an amazing comment…thank you so much Kika!
Betty
Jul 31
By “rind of a whole lime” , do you mean just the zest or the entire rind after squeezing the juice out?
Pati
Jul 31
You use the whole rind and you can cut it into big strips or smaller ones. There are photos to help guide you here http://patijinich.com/pati_2020/recipe/tomatillo_and_lime_jam_1/
Louis
Jul 31
What can you apply this to?
Pati
Jul 31
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.
Hermelinda Gomez
Jul 31
Hi pati, I enjoy all your recipes your show on TV around Mexico it’s beautiful and the Gourmet I love it
Pati
Jul 31
Oh thank you so much Hermelinda!
Lance
Nov 27
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.
Pati
Nov 28
Aww, thank you Lance!