A great way to try the tomatillo (also called husktomato, jamberry, and ground cherry). Generally the fruit is found in Mexican and Guatemalan salsa verde (green sauce). Here it’s the star of a piquant jam. I first saw this recipe on Pati’s Mexican Table on our local PBS station.
Servings: about 1 1/2 cupsPrep Time: 10 min Cook Time: 15 min
1 lb tomatillos
1 1/2 cups sugar
1 cup water
4 tbsp fresh squeezed lime juice
Rind of a lime
A pinch of salt
Select unripe tomatillos. Remove husks, rinse, and rough chop fruit.
Remove the rind from one lime. Cut lime peel into very thin strip, Then juice lime.
Add rind, lime juice, sugar, salt, and water to tomatillos. Set saucepan over medium-high heat. Let mixture come to a simmer, stirring occasionally.
Cook until mixture thickens and forms a soft jam. Ladle jam into hot, sterilized jars. Makes about 1 1/2 cups jam.
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