Freezer Salsa Jam Recipe

Freezer Salsa Jam Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

This is a great addition to any Mexican dish. I made it from combining a friend's recipe and a recipe from a canning cookbook. You can adjust the heat by reducing the amount of hot peppers and hot sauce.—Ellen Katzke, Delavan, Minnesota

[X]

Rate Freezer Salsa Jam Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Freezer Salsa Jam Recipe

Prep: 30 min. Cook: 10 min. + standing

Yield: 36 Servings

30 10 40

Ingredients

2 cups finely chopped plum tomatoes (6 to 7)
1/2 cup finely chopped onion
1 can (8 ounces) tomato sauce
1/4 cup chopped fresh cilantro
1/4 cup finely chopped fresh or canned jalapeno peppers
2 tablespoons lime juice
1 teaspoon grated lime peel
1/4 teaspoon hot pepper sauce
1-1/2 cups sugar
1 package (1-3/4 ounces) pectin for lower sugar recipes
1/4 cup water

Directions

In a large bowl, combine the tomatoes, onion, tomato sauce, cilantro, peppers, lime juice, peel and hot pepper sauce; set aside.
In a large saucepan, combine sugar and pectin; stir in water. Bring to a boil; boil and stir for 1 minute. Remove from the heat. Stir in tomato mixture; continue to stir until well combined.
Pour into jars or plastic containers. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 1 year. Yield: 4-1/2 cups.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Analysis: 2 tablespoons equals 45 calories, trace fat (trace saturated fat), 0 cholesterol, 51 mg sodium, 11 g carbohydrate, trace fiber, trace protein.

Originally published as Freezer Salsa Jam in Birds & Blooms August/September 1997, p50