Tomatillo and Lime Jam

Method3 steps

1. 1

   Step 1: Remove the tomatillo (1 lb) husks, rinse the fruit and roughly chop it. Wash the lime before taking its rind. Leave the rind as a long strip or chop it into pieces, as desired. Keep the prepared tomatillos and rind ready together; the measured lime juice is a separate listed supply.

   Uses 1 lb tomatillos, husks removed, rinsed and roughly chopped · Rind of 1 lime, in a long strip or chopped · Fresh water for washing the tomatillos and lime, as needed

2. 2

   Step 2: Put all the prepared tomatillos and lime rind, sugar (1½ cups), measured saucepan water (1 cup), fresh lime juice (4 tbsp) and pinch of salt (1 pinch) into a saucepan over medium-high heat. Bring to a simmer and stir occasionally. Continue simmering until the tomatillos are soft and the mixture has thickened to a soft, loose jam consistency; it will thicken further as it cools.

   Uses All rinsed chopped tomatillos from step 1 · All rind of one lime from step 1 · 1½ cups sugar · 1 cup water for the jam saucepan · 4 tbsp freshly squeezed lime juice · 1 pinch salt

3. 3

   Step 3: Take the finished jam off the heat and let it cool briefly. Transfer to clean suitable containers and refrigerate promptly, within two hours, at 4°C / 40°F or below. This makes about 1¼ cups of jam to spoon out as needed. Freeze portions if keeping it longer; this method does not prepare shelf-stable canned jam.

   Uses All finished saucepan jam from step 2