Saucy Salsa Jam
|Serves:||10-1 cup jars|
|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|
Pinched by Carolynhh, and 10 more.
Ottawa, ON, Canada
Member Since Mar 2013
This surprising jam is wonderful with cheese, roast beef or pork sandwiches, and lovely with a cold ham. You've got to try this!
Sterilize jars and prepare lids/rings/seals.
Combine 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.
Add 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.
Increase 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.
Cool 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).
This makes a soft-set jam. If you don't like spicy, omit the jalapeño and substitute one red pepper, chopped finely.