Mexican tomatillo jam: Mermelada de tomate verde

articles Food & Cuisine Recipes

Karen Hursh Graber

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
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