Purple tomatillos are as beautiful as they are delicious, with a sweet-tart flavor that's perfect for everything from salsa to preserves. Learn how to grow purple tomatillo plants, then turn your harvest into this sweet and spicy purple tomatillo jam!
A couple of years ago, I bought a few tomatillo plants for my garden. Once they matured and took over my garden, I was surprised to find that some of them went from green to purple! I didn't even know purple tomatillo plants existed. That's what I get for not reading labels... Am I the only one guilty of that?
After harvesting the purple tomatillos, I didn't want to make my usual tomatillo green chili salsa because they were much sweeter than the green varieties. Instead, I decided to pair the sweet tomatillos with spicy serranos and made a spicy and sweet purple tomatillo jam. It ended up being a big hit with family and friends, especially when I served it over a log of goat cheese with crackers. To die for!
This year, I didn't plant tomatillos, but I still had hundreds of volunteer tomatillo plants. I couldn't transplant and give them away quickly enough. I'm still pulling some of the smaller ones out! I was hoping for more purple tomatillos, but I've only seen a few plants with purple fruit. Rather than wait for all the tomatillos to ripen and turn purple, I decided to use a mixture of green and purple tomatillos in this recipe. I also used Rezha Macedonian peppers and a couple of habaneros instead of serranos. The result? Still incredible!
Before we get to the recipe, let's take a quick look at purple tomatillos, including what they are, how they differ from green tomatillos, and how to grow and harvest them!
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What Are Purple Tomatillos?
Purple tomatillos are a colorful variety of tomatillos
(Physalis philadelphica) with fruit that ranges from green to deep purple as it ripens. Like their green counterparts, purple tomatillos grow inside papery husks and belong to the nightshade family, along with tomatoes, peppers, and eggplants.
The biggest difference is the color and flavor. Green tomatillos have a bright, tangy, slightly citrusy flavor, while purple tomatillos tend to be sweeter and less tart, especially when allowed to fully ripen. Their beautiful purple color comes from natural pigments called anthocyanins, which are also responsible for the color in foods like blueberries and purple cabbage.
Purple tomatillos can be used in many of the same ways as green tomatillos, including salsa, sauces, chutneys, and preserves. However, I personally wouldn't use them in savory dishes like chili verde.
Because of their naturally sweeter flavor, I especially love using them in this sweet and spicy tomatillo jam. Pairing them with hot peppers creates a delicious balance of sweet, tangy, and spicy.
Growing Purple Tomatillo Plants
Purple tomatillos are grown much like their green counterparts and are surprisingly prolific. I planted a couple from nursery starts, spacing them a few feet apart in my garden beds. Once they got established, they really took off, producing more tomatillos than I knew what to do with!
If you're growing purple tomatillos from starts, give them plenty of room to spread and provide support if needed. They can become large, sprawling plants, especially when planted in a sunny location. And don't be surprised if you end up with hundreds of volunteer plants the following year! 😂
When Are Purple Tomatillos Ripe?
One of the easiest ways to tell when a tomatillo is ready to harvest is by its papery husk. As the fruit develops, the husk fills out and eventually begins to loosen around the tomatillo. At that point, you can pick them and use them green, or leave them on the plant longer to continue ripening.
Purple tomatillos will gradually develop their purple color as they ripen. Some may turn completely purple, while others retain some green coloring, so don't worry if they aren't all the same shade.
How to Use Purple Tomatillos
Purple tomatillos can be used in many of the same ways as green tomatillos. They're delicious in salsa, sauces, chutneys, and preserves. They can be grilled, roasted, or eaten raw. Since they're naturally sweeter when ripe, I especially like using them in recipes like this one where that sweetness can shine.
Ingredients & Substitutions
- Tomatillos: Purple, if you have them; otherwise, substitute green tomatillos.
- Spice Peppers: Choose from serranos, jalapenos, habaneros, or Rezha Macedonian peppers, or a combination of some of these peppers.
- Sugar: Granulated sugar
- Lime: The juice of one medium lime. Optionally, you can add lime zest too!
- Vinegar: Balsamic vinegar
- Seasoning: Sea salt to balance the sweetness.
See recipe card for quantities.
How to Make Spicy Purple Tomatillo Jam
- Remove the husks from the tomatillos, then wash and quarter them. Or chop finer for a less chunky jam.
- Add tomatillos, chopped peppers, sugar, and salt to a medium pot. Heat over medium heat, stirring, until sugar begins to dissolve.
- Reduce the heat and cover until the sugar dissolves, then stir in the lime juice. Simmer over low heat for 20 to 30 minutes, stirring often.
- When tomatillos have softened, mash or use an immersion blender to get the desired texture.
- Ladle hot jam into hot sterilized 8-ounce mason jars, wipe rims, and seal.
Storage Instructions
I have personally water-bath canned this jam, and the jars I made last year remained sealed and in good condition in my pantry for a full year. I opened one today, and it still tasted great! However, this recipe has not been scientifically tested or approved as a shelf-stable canning recipe, so I cannot recommend water-bath canning it.
For safe storage, refrigerate or freeze the jam. Store in an airtight container in the refrigerator for up to one month. Freeze for longer storage.
Pro Tips
- It's always a good idea to wear rubber gloves when handling and chopping spicy peppers. Do as I say, not as I do. 👀
- The combination of serranos and habaneros gives this jam a nice kick. For a milder jam, reduce the habaneros or remove the seeds and membranes.
- This jam will thicken as it cools down. Don't cook until extremely thick in the pot.
- Stir frequently towards the end to prevent scorching.
More Canning Recipes
Looking for other recipes like this? Try these:
Recipe
Purple Tomatillo: From Garden to Spicy Jam
Equipment
- 1 funnel
Ingredients
- 2 lbs purple tomatillos (or a combo of purple and green)
- 2 serranos (or jalapenos/Rezha)
- 2 habaneros
- 2 cups granulated sugar
- ½ teaspoon sea salt
- 1 medium lime (juiced)
Instructions
- Remove the husks from the tomatillos, then wash and quarter them. Or chop finer for a less chunky jam.
- Add tomatillos, chopped peppers, sugar, and salt to a medium pot. Heat over medium heat, stirring, until the sugar begins to dissolve.
- Reduce heat and cover until all the sugar has dissolved, then stir in lime juice. Simmer over low heat for 20 to 30 minutes, stirring often.
- When tomatillos have softened, mash or use an immersion blender to get the desired texture. Ladle hot jam into hot, sterilized mason jars, wipe the rims, and seal.
- Store in the refrigerator in an airtight container for up to one month. Freeze for longer storage.
Notes
- It's always a good idea to wear rubber gloves when handling and chopping spicy peppers.
- The combination of serranos and habaneros gives this jam a definite kick. For a milder jam, reduce the habaneros or remove the seeds and membranes.
- This jam will thicken as it cools down. Don't cook until extremely thick in the pot.
- Stir frequently towards the end to prevent scorching.
- I have personally water-bath canned this jam, and the jars I made last year remained sealed and in good condition in my pantry for a full year. However, this recipe has not been scientifically tested or approved as a shelf-stable canning recipe, so I cannot recommend water-bath canning.
- For safe storage, refrigerate or freeze the jam. Store in an airtight container in the refrigerator for up to one month. Freeze for longer storage.
Hilda Sterner says
I hope you try this recipe soon, then come back and let me know how you like it!