Tomatillo and Lime Jam

Lisa_H(7)May 28, 2011

I'm sorting through some jewelery and watching some cooking show and they are making this. I automatically thought of all you tomatillo growers!!

Oh, it's Pati's Mexican table.


Mermelada de Tomate Verde con Limon

Makes about 1 1/4 cups


1 lb tomatillos, husks removed, rinsed and roughly chopped

1 1/2 cups sugar

1 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.

Here is a link that might be useful: Tomatillo and Lime Jam

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Last summer I "came up' with a recipe for Golden Jubilee tomato and lemon marmalade using old timey cheaty method using lemon jello and lemon rind. Guess there is nothing new. Sigh.

    Bookmark   May 28, 2011 at 5:38PM
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