FREEZER SALSA JAM

Freezer Salsa Jam image

This is a great addition to any Mexican dish. I made it from combining a friend's recipe and a recipe from a canning cookbook. You can adjust the heat by reducing the amount of hot peppers and hot sauce.-Ellen Katzke, Delavan, Minnesota

Provided by Taste of Home

Time 40m

Yield 4-1/2 cups.

Number Of Ingredients 11

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Ingredients

2 cups finely chopped plum tomatoes (6 to 7)
1/2 cup finely chopped onion
1 can (8 ounces) tomato sauce
1/4 cup chopped fresh cilantro
1/4 cup finely chopped fresh or canned jalapeno peppers
2 tablespoons lime juice
1 teaspoon grated lime zest
1/4 teaspoon hot pepper sauce
1-1/2 cups sugar
1 package (1-3/4 ounces) pectin for lower sugar recipes
1/4 cup water

Steps:

In a large bowl, combine the tomatoes, onion, tomato sauce, cilantro, peppers, lime juice, zest and hot pepper sauce; set aside., In a large saucepan, combine sugar and pectin; stir in water. Bring to a boil; boil and stir for 1 minute. Remove from the heat. Stir in tomato mixture; continue to stir until well combined. , Pour into jars or plastic containers. Cover and let stand overnight or until set, but not longer than 24 hours. , Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jam in refrigerator before serving.

Nutrition Facts : Calories 45 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 51mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 0 protein.