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.
Preserving Mexico’s summer fruit: Sweet and spicy jams and jellies