Ingredients
2 lbs tomatillos
2 3/4 cups white sugar
2 cups water (or less, just use enough so the bottom of the pan is covered, add more as needed)
8 Tbs lime juice
rind of 2 limes, chopped (try to get mostly the green of the rind, not a lot of the white)
pinch of salt
Directions
Remove the husks from the tomatillos, and wash thoroughly. Chop them roughly and add to a stock pot of large sauce pan along with the other ingredients. Place the pan on medium heat and bring to a simmer, stirring occasionally. Cook for 10-15 minutes, or until the tomatillos begin to break apart. Remove from the heat. Use an immersion blender to blend smooth (there will still be seeds). This step is not necessary, but it blends up the skins and gives an improved texture to the finished product. Return to heat, cook an additional 15-35 minutes or until the jam begins to thicken. It will still be a bit runny, the jam thickens when it cools. To test if it has set place a series of spoons in the freezer before you begin. Once you think the jam is ready to can, test it by dipping a spoon in and placing it back in the freezer for 1 minute. If it thickens up it is ready.
Prepare your canning jars (makes about 3 pints or 6 half-pints) by boiling them in a hot water bath for 10 minutes* (the jars, but simply sterilize the lids by washing them, especially if using the new BPA free lids). Fill the jars with the hot jam mixture, leaving a 1/4 inch of headspace. Wipe the rims with a damp cloth to clean, and screw on lids. Process in a boiling water bath canner for 10 minutes. Remove jars and let them cool. (If lids have not sealed after 24 hours, store in the refrigerator.)
Pictures of Amelia Swanepoel
