Tomatillo Jam
Recipe type: Jam, Canning
Prep time: 
Cook time: 
Total time: 
You can use either purple or green tomatillos. The only difference will be the resulting color.
  • 1 lb. tomatillos
  • 1½ to 2 cups sugar
  • 4-5 Tbsp. lime juice
  • 3½ to 6 Tbsp. pectin (depending if you want something syrup-y for pancakes or something more like jam for toast)
  • ¼ tsp. butter
  1. Place the tomatillos and lemon juice in a pot over medium heat. Cover and bring to a simmer. Use a potato masher to help break down the tomatillos so they'll release their juices.
  2. Once the tomatillos are thoroughly softened, blend the mixture thoroughly, then put it back in the pot.
  3. Add the pectin and mix it in well with a whisk. Bring the mixture back to a simmer.
  4. As soon as it begins simmering, immediately add the sugar and butter, and bring to a boil. Watch the pot carefully. It will likely bubble up. Reduce heat and simmer for two minutes. (The butter helps prevent foam from forming on top.)
  5. Immediately remove from heat and pour into sterilized pint jars. Clean the rims with a damp paper towel, and cover with sterilized lids. Tighten down with rings (but don't wrench them as tight as you can). Place the jars in a water-boiler canner, and make sure there's ½-inch to an inch of water over the top of each jar. Process for 10 minutes (from 0 - 1000 ft elevation), 15 minutes (1,001 - 6,000 ft elevation), or 20 minutes (6,000+ ft elevation).
I'm one of those cooks who almost always cuts out ⅓ of the sugar in a recipe as a matter of course. So the low end of the sugar amount is for people like me. For others who like things sweeter, just use a little more.
Recipe by Homestead & Gardens at