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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
  • Total Time
    Prep: 30 min. Cook: 10 min. + standing
  • Makes
    4-1/2 cups


  • 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 zest
  • 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, zest 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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
2 tablespoons: 45 calories, 0 fat (0 saturated fat), 0 cholesterol, 51mg sodium, 11g carbohydrate (10g sugars, 0 fiber), 0 protein.

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