Saucy Salsa Jam

Edith Kehoe

By
@eck77

This surprising jam is wonderful with cheese, roast beef or pork sandwiches, and lovely with a cold ham. You've got to try this!


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Rating:
★★★★★ 1 vote
Comments:
Serves:
10-1 cup jars
Prep:
30 Min
Cook:
45 Min
Method:
Canning/Preserving

Ingredients

2 c
ripe tomatoes, peeled, seeded and chopped finely
1 c
vidalia or red onion, chopped finely
1 c
tomato sauce
2
jalapeno peppers, seeded and minced
3 Tbsp
lemon or lime juice
2 tsp
lemon or lime zest
3 dash(es)
hot sauce, e.g. tabasco
5 c
granulated sugar
1 pkg
liquid fruit pectin

Step-By-Step

1Sterilize jars and prepare lids/rings/seals.

2Combine tomatoes, onions, tomato sauce and jalapeño peppers in a large pot. Bring to a boil over medium heat. Reduce heat and summer 5 minutes. Stir so it doesn't stick.

3Add lemon or lime juice, zest, hot pepper sauce and gradually stir in sugar. Continue cooking and stirring occasionally over medium-low heat until sugar is completely dissolved.

4Increase temperature to medium-high and bring mixture to a boil. Keep stirring and add the pectin. Keep boiling and stirring for 2-3 minutes. Remove from heat.

5Cool jam 5 minutes and then ladle into prepared jars. Leave a small headspace. Wipe jars clean, put on lids/rings/seals and process in water bath for 10 minutes (longer if bigger jars).

6This makes a soft-set jam. If you don't like spicy, omit the jalapeño and substitute one red pepper, chopped finely.

About this Recipe

Course/Dish: Salsas, Jams & Jellies
Main Ingredient: Vegetable
Regional Style: Canadian
Dietary Needs: Vegetarian
Hashtags: #sweet, #Yummy, #spicy