Purple Tomatillo: From Garden to Spicy Jam

Purple tomatillos are sweet and tangy, making them perfect for this spicy tomatillo jam. Learn how to grow, harvest, and use purple tomatillos.

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Course: Condiment

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: 4.5 8 oz jars

Calories: 414kcal

Author: Hilda Sterner

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.

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.

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