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saucy salsa jam

(1 rating)
eck77 avatar
Recipe by
Edith Kehoe
@eck77
Ottawa, ON

This surprising jam is wonderful with cheese, roast beef or pork sandwiches, and lovely with a cold ham. You've got to try this!

(1 rating)
yield 10 -1 cup jars
prep time 30 Min
cook time 45 Min
method Canning/Preserving

Ingredients For saucy salsa jam

  • 2 c
    ripe tomatoes, peeled, seeded and chopped finely
  • 1 c
    vidalia or red onion, chopped finely
  • 1 c
    tomato sauce
  • 2
    jalapeno peppers, seeded and minced
  • 3 Tbsp
    lemon or lime juice
  • 2 tsp
    lemon or lime zest
  • 3 dash
    hot sauce, e.g. tabasco
  • 5 c
    granulated sugar
  • 1 pkg
    liquid fruit pectin

How To Make saucy salsa jam

  • 1
    Sterilize jars and prepare lids/rings/seals.
  • 2
    Combine tomatoes, onions, tomato sauce and jalapeño peppers in a large pot. Bring to a boil over medium heat. Reduce heat and summer 5 minutes. Stir so it doesn't stick.
  • 3
    Add lemon or lime juice, zest, hot pepper sauce and gradually stir in sugar. Continue cooking and stirring occasionally over medium-low heat until sugar is completely dissolved.
  • 4
    Increase temperature to medium-high and bring mixture to a boil. Keep stirring and add the pectin. Keep boiling and stirring for 2-3 minutes. Remove from heat.
  • 5
    Cool jam 5 minutes and then ladle into prepared jars. Leave a small headspace. Wipe jars clean, put on lids/rings/seals and process in water bath for 10 minutes (longer if bigger jars).
  • 6
    This makes a soft-set jam. If you don't like spicy, omit the jalapeño and substitute one red pepper, chopped finely.
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