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Tomatillo Lime Jam

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Posted by malna NJ 5/6 (My Page) on
Mon, Sep 22, 14 at 12:47

I started with the recipe from Pati's Mexican Table (original recipe linked below) and tweaked it slightly.

It was good as a glaze on baked chicken and rice last night, and was tasty as a jam on arepas (Latin American corn pancakes for a general description that doesn't do them justice). Assuming I can invent ways to use it, I'd definitely make it again. It's very easy and very good.

TOMATILLO AND LIME JAM
Mermelada de Tomate Verde con Limon

Source: Adapted from Pati's Mexican Table

1 lb tomatillos, husks removed, rinsed and roughly chopped [I had 17 ounces, husked]
6 oz. (about 3/4 cup) piloncillo (unrefined cane sugar - brown sugar would work, too)
3/4 cup water
1/4 cup fresh lime juice
Zest of the lime
A tiny pinch of salt

Place all the ingredients into a saucepan. Bring to a simmer and cook for 35 - 40 minutes, stirring occasionally.

Simmer to the consistency of not-quite-done jam. That's OK, it thickens as it cools due to the pectin in the tomatillos plus the bit in the lime.

I processed mine in a BWB for 5 minutes using sterilized jars. Yield: 4 - 4 oz. jars (1 cup)

Here is a link that might be useful: Pati's Mexican Table

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RE: Tomatillo Lime Jam

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Interesting combination... I may give this a try if my tomatillos actually produce.. season is coming to an end but maybe I'll get some after all. I think I'll add a bit of chili flakes just to give it a bit of heat. Thanks for sharing this recipe.

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