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...
We are six months from the holidays but this is a gift in jars that we need to start now. A great home made vanilla extract is the perfect i...
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 promised that I would put together some facts about the debate of whether canning, either pressure canning or water bath, was a problem on...
In Santa Barbara we have an incredible french restaurant which is nothing to look at inside but the food was really delicious. The one thing...
As the canning community grows the need for new and educational post are so important. With all the information available to a newbie regard...
As a kid sauerkraut was my favorite thing to have on my hot dogs. Probably since I just wanted mine to be just like my dads who not only lov...
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...
I was inspired again by the sheer ingeniousness of my friend Miranda. Randie as many call her came up with an Irish inspired idea of canning...
Headspace. The unfilled space in a canning jar between the top of the food or liquid and the underside of the lid. The correct amount o...