Garden Salsa Jam


1 3/4 cups peeled, seeded, and chopped tomatoes

3/4 cup nopalitos* (canned marinated tender cactus), rinsed, drained, and chopped

1/2 cup chopped onion

1/2 cup finely chopped fresh cilantro

1/2 cup tomato sauce

1/3 cup chopped pickled jalapeno chile peppers

1 teaspoon finely shredded lime peel

2 tablespoons fresh lime juice

1/4 teaspoon bottled hot pepper sauce

4 1/2 cups sugar

1 teaspoon salt

3/4 cup water

1-1 3/4 ounce package regular powdered fruit pectin


In a very large bowl stir together tomatoes, nopalitos, onion, cilantro, tomato sauce, jalapenos, lime peel, lime juice, hot pepper sauce, sugar, and salt. Let stand for 10 minutes, stirring occasionally.

In a small saucepan stir together the water and pectin. Bring to a full roiling boil, stirring occasionally. Boil for 1 minute. Pour over vegetables. Stir for 5 minutes.

Spoon jam into half-pint freezer containers, leaving 1/4-inch headspace. Seal, label, and freeze for up to 3 months. Thaw before serving. Serve with crackers and cheese.

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