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. Enjoy!
Salsa Jam
Ingredients
- 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)
Instructions
- 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.
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