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Mexican tomatillo jam: Mermelada de tomate verde by Karen Hursh Graber © 2014

Tomatillos have a high pectin content, so this recipe makes a nice, thick jam, with the tangy flavor of citrus rind. Mexican tomatillo jam is especially good with grilled chicken.


  • 1 pound tomatillos (tomate verde or tomate de milpa) husked, washed and chopped
  • 1 ½ cups sugar
  • 1 cup water
  • ¼ cup lime juice
  • zest of 1 lime
  • zest of 1 orange

Place all ingredients in a large pot, bring to a boil, lower heat, and simmer until thickened to a loose jam. It will thicken more as it cools. Ladle into a clean half-pint jar, cover and allow to cool. Refrigerate for up to 6 months, but this won't be around that long.

Makes about a half pint.


Link to source article
Preserving Mexico's summer fruit: Sweet and spicy jams and jellies


Published or Updated on: September 11, 2014 by Karen Hursh Graber © 2014
Contact Karen Hursh Graber

Follow Karen as she travels through the Central Mexican state of Puebla, meeting local cooks, tasting the food, and collecting recipes. With over 75 recipes, plus sections on ingredients and cooking techniques, the book takes the reader on a journey through one of Mexico's oldest and most renowned culinary regions. It can be ordered online.

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