I was having "canners" block after seeing how many jars I have done and how many are currently in the pantry. Almost two seasons of canning and posting a lot of recipes has been so rewarding. I want to still have some creativity with safe recipes and found that pepper jelly is kind of boring when I want something with more than a "hot" flavor. I found a recipe in Better Homes and Garden for a tomato chutney that I thought looked good but needed to have a bit more heat. Since it used red sweet peppers I knew it would be fine to substitute for jalapenos. I liked the vinegar and sugar combination but I took it a step further and decided it would be perfect as a jam.
Salsa jam is a combination of all the flavors of a chutney with the consistency of a jam. It's colors are visually a "salsa", but the taste has a bit of sweet/savory that is classic in a chutney. I find it really better overall than the classic pepper jelly since the flavor of the tomato add something to the savory element. The final note is the addition of the pectin to really give it the texture of a true jam. Enjoy!
3 cups tomatoes, peeled and small chopped
1 cup jalapenos, seeded and diced
1 cup red onion, diced
1 cup cider vinegar
2 T. cilantro
2 cups sugar
4 T. Ball flex batch low sugar/no sugar pectin
*You can use any low sugar/no sugar pectin (Sure-Jell and Pomonas)
In a stainless steel pot or enameled dutch oven add the tomatoes, jalapenos, onion, and cider vinegar. Stir together and cook over medium heat. Cook to a simmer, about 15 minutes and add the cilantro and sugar, stirring occasionally. Cook for another 10 minutes, and bring the recipe to a boil. Add the pectin and bring the recipe back to a boil and set timer for one minute. Remove from heat.
Ladle recipe into 6 half pint jars. Remove air and refill if necessary to 1/4" headspace. Wipe rims and add hot lids/rings and process in water bath for 15 minutes.
Well from my previous post you know that the beans for this recipe went to a Bean and Sausage soup and the sauce turned into a fantastic b...
A quick post for all of you that love pineapple like I do. There is something so simple about this once you have delved into getting that sw...
It's good to add more canning recipes for pie filling to my site since "variety is the spice of life". Kelly posted a great pi...
Shari sent me this Sweet Pickled Visalia Onion recipe and I had to share since who doesn't love Vidalia Onions! Shari's twist on a c...
During the months of December to February I get a lot of questions about what to do with all the citrus that is coming from the trees. Manda...
I got an email a few days ago from one of my followers, Paula, about a jar that I had seen her post a while back. I had all but forgotten i...
When I think of summer and how busy I get with canning I forget sometimes about the hours we spend in our backyard enjoying the weather. Las...
Some of the recipes missing from my site are the basics; Strawberry Jam, Peach Jam, Apricot Jam and fruits on their own. I know that those r...
Why you should remove the rings? Why you shouldn’t stack your jars while in storage? I am writing this post since it’s important to e...
One of my favorite recipes for the last few months has been the Tomato Pineapple Basil Jam which came from an adaptation of the Better Homes...