Tuesday, June 7, 2016

We Be Jammin'... Golden Salsa Jam

Golden Salsa Jam
Found on Better Homes and Gardens


4-1/2 cups peeled, seeded, and chopped yellow tomatoes

3/4 cup chopped yellow or orange sweet pepper (1 medium)

3/4 cup peeled, seeded, and chopped mango

1/3 cup chopped fresh banana peppers

2 large jalapeno chile peppers, finely chopped (do not seed)*

1/2 cup chopped yellow onion (1 medium)

1/2 cup finely snipped fresh cilantro

1/2 cup orange-carrot juice, such as Naked brand

1 teaspoon salt

1 tablespoon finely shredded lime peel

1/4 cup lime juice

3-1/4 cups sugar

1(1 3/4) ounce package powdered fruit pectin for lower sugar recipes

In an 8- to 10-quart stainless-steel, enamel, or nonstick heavy pot stir together tomatoes, sweet pepper, mango, banana peppers, jalapeno peppers, onion, cilantro, orange-carrot juice, and salt. Bring to boiling, stirring occasionally; reduce heat. Simmer, covered, for 10 minutes, stirring often. Stir in lime peel and lime juice.
In a small bowl combine 1/4 cup of the sugar and the pectin; stir into the tomato mixture. Bring to a full rolling boil, stirring constantly. Stir in the remaining 3 cups sugar. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat and quickly skim off foam with a metal spoon.
Ladle hot jam into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.
Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

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