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Tomatillo Jam
1 hour 20 minutes 20 mins prep
I N G R E D I E N T S
3 cups prepared
tomatillos (about 1-3/4 lb tomatillos)
1/2 cup fresh lemon juice
7-1/2 cups sugar, measured into separate bowl (See tip below.)
1/2 tsp. butter or margarine (optional)
2 pouches CERTO Fruit Pectin
I
N S T R U C T I O N S
BRING boiling-water canner,
half-full with water, to simmer. Wash jars and screw bands in hot, soapy
water; rinse with warm water. Pour boiling water over flat lids in saucepan
off the heat. Let stand in hot water until ready to use. Drain well before
filling.
FINELY chop or grind tomatillos. Measure exactly 3 cups prepared tomatillos
into 6- or 8-quart saucepot. Add lemon juice.
STIR sugar into prepared tomatillos in saucepot. Add butter to reduce
foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't
stop bubbling when stirred) on high heat, stirring constantly.
STIR in pectin quickly. Return to full rolling boil and boil exactly 1
minute, stirring constantly. Remove from heat. Skim off any foam with metal
spoon.
LADLE quickly into prepared jars, filling to within 1/8 inch of tops. Wipe
jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place
jars on elevated rack in canner. Lower rack into canner. Water must cover
jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to
gentle boil. Process 10 minutes. Remove jars and place upright on a towel to
cool completely. After jars cool, check seals by pressing middle of lid with
finger. (If lid springs back, lid is not sealed and refrigeration is
necessary.)
Tomatillo Chile Jam
By by Anna Hansen, Chef's Conference 2004
600g tomatillos, washed and roughly chopped
4 red chiles sliced into rounds
5 garlic cloves garlic, peeled and sliced
2 large thumbs of ginger, julienned
150ml cider vinegar
350g sugar
1 tablespoon Malden sea salt
Put all ingredients except salt in a heavy bottom pan and bring to a boil
then reduce to a simmer skimming any foam that rises to the surface. Simmer
until mixtures thickens to the consistency of jam, about 40 minutes, then
add salt. Taste and adjust seasoning then cool and refrigerate.
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