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A great way to try the tomatillo (also called husktomato, jamberry, and ground cherry). Generally the fruit is found in Mexican and Guatemalan salsa verde (green sauce). Here it’s the star of a piquant jam. I first saw this recipe on Pati’s Mexican Table on our local PBS station.
Difficulty: Easy
Servings: about 1 1/2 cups
Prep Time: 10 min Cook Time: 15 minIngredients
1 lb tomatillos
1 1/2 cups sugar
1 cup water
4 tbsp fresh squeezed lime juice
Rind of a lime
A pinch of salt
Directions
Select unripe tomatillos. Remove husks, rinse, and rough chop fruit.
Remove the rind from one lime. Cut lime peel into very thin strip, Then juice lime.
Add rind, lime juice, sugar, salt, and water to tomatillos. Set saucepan over medium-high heat. Let mixture come to a simmer, stirring occasionally.
Cook until mixture thickens and forms a soft jam. Ladle jam into hot, sterilized jars. Makes about 1 1/2 cups jam.
Categories: Appetizers & Snacks, Gluten-Free, Other Condiments, Vegan
Submitted by: bonita on November 27, 2011
Gidget says:
This sounds very interesting… I love tomatillos
wondering what you eat this with?
On June 26, 2012 at 6:33 pm
bonita says:
Toast, cheeses–-especially cheddar or American; topping for roast pork, grilled chicken. . .
On June 27, 2012 at 12:20 pm
justquilting says:
Tortillas and Lime just go together. This was simple to make and something different to add to our morning biscuit. The only adjustment I made was to lower the sugar down to just one cup. Thanks for sharing!
On December 8, 2012 at 9:28 pm
dee58m says:
Bonita, so glad to find your recipe using Tomatilla’s. I started two plants this spring, they are doing awesomely in the garden, but finding a tried and true recipe has been a challenge. Your recipe sounds wonderful!
On September 9, 2014 at 8:28 pm
bonita says:
Dee58m—glad your tomatillos are doing great. In my neck of the woods it’s been a terrible year for tomatillos, tomatoes, and even peppers. Grocery store prices for tomatillos are up 25% from a year ago, but I may have to give in and make some more jam.
On September 10, 2014 at 11:11 pm