Saucy Salsa Jam

Edith Kehoe


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


★★★★★ 1 vote

10-1 cup jars
30 Min
45 Min


  • 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

How to Make Saucy Salsa Jam


  1. Sterilize jars and prepare lids/rings/seals.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. This makes a soft-set jam. If you don't like spicy, omit the jalapeño and substitute one red pepper, chopped finely.

Printable Recipe Card

About Saucy Salsa Jam

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

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