Freezer Salsa Jam Recipe
Freezer Salsa Jam Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
Recommended: How to Can
MAKES:
36 servings
TOTAL TIME:
Prep: 30 min. Cook: 10 min. + standing
MAKES:
36 servings
TOTAL TIME:
Prep: 30 min. Cook: 10 min. + standing

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.
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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Freezer Salsa Jam in Birds & Blooms August/September 1997, p50

Nutritional Facts

2 tablespoons: 45 calories, 0 fat (0 saturated fat), 0 cholesterol, 51mg sodium, 11g carbohydrate (10g sugars, 0 fiber), 0 protein.

  • 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
  1. In a large bowl, combine the tomatoes, onion, tomato sauce, cilantro, peppers, lime juice, peel and hot pepper sauce; set aside.
  2. 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.
  3. Pour into jars or plastic containers. Cover and let stand overnight or until set, but not longer than 24 hours.
  4. 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Freezer Salsa Jam in Birds & Blooms August/September 1997, p50

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justpassingby User ID: 1113112 42839
Reviewed Aug. 27, 2013

"Just gave this recipe a try--one thing I noticed as I put it together--1/4 cup water is not enough to even moisten the sugar and pectin mixture. After checking my pectin package insert, I upped the amount to 1 cup--won't know if that works until tomorrow ;)"

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