If you’re looking for an incredible recipe, this one surely won’t disappoint!
- Prep time: 10 mins
- Cook time: 15 mins
- Total time: 25 mins
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 on if you want something syrupy for pancakes or something more like jam for toast)
- ¼ tsp. butter
- 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.
- Once the tomatillos are thoroughly softened, blend the mixture thoroughly, then put it back in the pot.
- Add the pectin and mix it in well with a whisk. Bring the mixture back to a simmer.
- 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.)
- 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).