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Freezer Salsa Jam Recipe

Freezer Salsa Jam 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
TOTAL TIME: Prep: 30 min. Cook: 10 min. + standing YIELD:36 servings


  • 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.

Nutritional Facts

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

Reviews for Freezer Salsa Jam

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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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