Salsa Jam
The final note is the addition of the pectin to really give it the texture of a true 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.