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Tomatillo Tangerine Jam Verde: A Sweet and Savory Delight

The scent of simmering tomatillos always takes me back to my grandmother’s kitchen. I remember standing on a stool, watching her transform those bright green orbs into vibrant salsas and sauces, her hands moving with a practiced grace. One year, she had a bumper crop of both tomatillos and tangerines. Ever the innovator, she decided to combine them. The result was unexpected, a tangy-sweet jam with a hint of spice that we slathered on everything from toast to grilled cheese. That unique flavor is forever etched in my memory, a reminder of her creativity and love.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Yields: Approximately 12 half-pints
Serves: 12
Dietary Type: Vegetarian, Gluten-Free

Ingredients

2 lbs tomatillos
7 tangerines
1 lemon
2 cups water
5 canned jalapeno slices
½ cup cilantro leaves
6 cups sugar
1 teaspoon butter
1 ¾ ounces dry pectin

Equipment Needed

Large Stockpot or Heavy-Bottomed Kettle
Food Processor
Sterilized Jars and Lids
Water Bath Canner
Jar Lifter
Measuring Cups and Spoons
Knife
Cutting Board

Instructions

Begin by preparing the tangerines. Carefully remove the fruity pulp from the tangerines, separating it from the peels. Set the pulp aside.
In a saucepan, gently boil the tangerine skins until they are tender enough to pierce easily with a fork. This may take approximately 20-30 minutes.
Once the skins are tender, cool them completely. Then, using a spoon or knife, scrape any white pith from the underside of the tangerine peels. This step is crucial as the pith can impart a bitter taste to the jam.
Coarsely chop the tangerine peels and set them aside.
Now, prepare the lemon. Zest the lemon, being careful to only remove the outer yellow layer and not the bitter white pith. Then, squeeze the lemon for its juice. Strain the lemon juice and reserve approximately 1/8 cup.
Prepare the tomatillos. Remove the husks from the tomatillos, wash them thoroughly under cold water to remove any sticky sap.
In a separate pot, cook the tomatillos with the 2 cups of water until they are soft. This usually takes about 15-20 minutes. Drain the tomatillos, reserving about 1/2 cup of cooking water to thin the jam, if necessary.
In a food processor, combine the reserved tangerine pulp, chopped tangerine peels, lemon juice, and lemon zest. Add the canned jalapeno slices, cilantro leaves, and cooked tomatillos.
Process the mixture until it reaches a salsa-like consistency, ensuring that the cilantro and peels are finely chopped.
Transfer the mixture to a large, heavy-bottomed kettle or stockpot. Bring the mixture to a full boil over medium-high heat.
Add the sugar, reserving 1/4 cup to mix with the pectin. Stir well to ensure the sugar dissolves completely.
Continue to boil the mixture for 1 minute, stirring constantly to prevent sticking and burning.
In a separate small bowl, mix the dry pectin with the reserved 1/4 cup of sugar. This helps prevent the pectin from clumping when added to the hot mixture.
Add the pectin-sugar mixture to the boiling mixture, along with the butter. The butter helps to reduce foaming and adds a smoother texture.
Stir well to incorporate the pectin and butter. Bring the mixture back to a full boil, stirring constantly, and boil for exactly 1 minute.
Remove the pot from the heat and carefully fill the sterilized jars, leaving about 1/8 inch of headspace at the top.
Clean the rims of the jars with a damp paper towel to remove any spills or drips. This ensures a proper seal.
Place the lids on the jars and screw on the bands fingertip tight.
Process the filled jars in a water bath canner for 10 minutes. This processing time ensures that the jam is properly sealed and preserved. Important: adjust the processing time based on your elevation, consulting a reliable elevation chart for accurate timings.
Remove the jars from the canner using a jar lifter and place them on a towel-lined surface to cool.
Let the jars sit undisturbed for 24 hours. As the jam cools, it will firm up.
After 24 hours, check the seals on each jar. If any jars did not seal properly (the lid will flex when pressed), refrigerate the jam and use it promptly.

This recipe assumes basic knowledge about canning procedures. The acidity of the jam has been tested with a pH strip to ensure it is safe for canning.

Expert Tips & Tricks

To prevent the tomatillo mixture from sticking to the bottom of the pot, use a heavy-bottomed pot and stir frequently, especially during the boiling stages.
If the jam appears too thick after cooking, add a tablespoon or two of the reserved tomatillo cooking water to thin it out to your desired consistency.
For a spicier jam, add more jalapeno slices or a pinch of red pepper flakes.
If you don’t have access to canned jalapenos, you can use fresh jalapenos, finely diced, but be sure to remove the seeds and membranes for a milder heat.
To check if the jam has reached its setting point, place a small spoonful on a chilled plate. Let it cool for a minute, then push it with your finger. If it wrinkles, it’s ready.

Serving & Storage Suggestions

This Tomatillo Tangerine Jam Verde is incredibly versatile. Serve it with:

Cream cheese and crackers as an appetizer.
Grilled cheese sandwiches for a sweet and savory twist.
Roasted pork or chicken as a flavorful glaze.
Tacos or quesadillas as a unique salsa.

Unopened jars of properly canned jam can be stored in a cool, dark place for up to 1 year. Once opened, refrigerate the jam and use it within 2-3 weeks.

Nutritional Information

Please note that these values are estimates and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	380 kcal	19%
Total Fat	0.5g	1%
Saturated Fat	0.1g	1%
Cholesterol	0mg	0%
Sodium	5mg	0%
Total Carbohydrate	95g	32%
Dietary Fiber	2g	8%
Sugars	85g
Protein	0.8g	2%

Variations & Substitutions

Spicier Jam: Increase the number of jalapeno slices or add a pinch of red pepper flakes.
Milder Jam: Remove the seeds and membranes from the jalapenos before adding them.
Different Citrus: Experiment with different citrus fruits like oranges or grapefruits.
Herb Variations: Try adding other herbs like mint or basil for a different flavor profile.

FAQs (Frequently Asked Questions)

Q: Is this jam spicy?
A: The spiciness depends on the jalapenos. Using the amount specified in the recipe results in a mild to medium spice level. Remove the seeds and membranes for a milder jam.

Q: Can I use frozen tomatillos?
A: Yes, you can use frozen tomatillos. Thaw them completely before using and drain any excess liquid.

Q: Do I have to can the jam, or can I just store it in the refrigerator?
A: If you don’t want to can the jam, you can store it in an airtight container in the refrigerator for up to 2-3 weeks.

Q: My jam didn’t set properly. What did I do wrong?
A: Several factors can affect setting. Make sure you are using the correct amount of pectin, boiling the mixture for the recommended time, and that your ingredients are accurately measured. Reboiling may help.

Q: Can I use this jam as a marinade?
A: Absolutely! The sweet and tangy flavors of this jam make it a great marinade for pork, chicken, or even tofu.

Final Thoughts

I encourage you to try this Tomatillo Tangerine Jam Verde. It’s a unique and delicious way to preserve the flavors of summer and enjoy them all year round. Don’t be afraid to experiment with different variations and substitutions to create your own signature version. Share your creations and feedback, and let me know what complementary dishes or drinks you paired it with! Happy jam-making!

Tomatillo Tangerine Jam Verde Recipe