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Freezer Salsa Jam

 Freezer Salsa Jam
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
36 ServingsPrep: 30 min. Cook: 10 min. + standing


  • 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


  • 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.
  • Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 1
  • year. Thaw frozen jam in refrigerator before serving. Yield: 4-1/2
  • cups.

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Freezer Salsa Jam (continued)

Nutritional Facts: 2 tablespoons equals 45 calories, trace fat (trace saturated fat), 0 cholesterol, 51 mg sodium, 11 g carbohydrate, trace fiber, trace protein.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.