Salsa jam is a combination of all the flavors of a chutney with the consistency of a jam. It's colors are visually a "salsa", but the taste has a bit of sweet/savory that is classic in a chutney. Better overall than the classic pepper jelly since the flavor of the tomato adds something to the savory element. The addition of the pectin really gives it the texture of a true jam.
3 cups tomatoes, peeled and small chopped
1 cup jalapenos, seeded and diced
1 cup red onion, diced
1 cup cider vinegar
2 T. cilantro
2 cups sugar
4 T. Ball flex batch low sugar/no sugar pectin
*You can use any low sugar/no sugar pectin (Sure-Jell and Pomonas)
In a stainless steel pot or enameled dutch oven add the tomatoes, jalapenos, onion, and cider vinegar. Stir together and cook over medium heat. Cook to a simmer, about 15 minutes and add the cilantro and sugar, stirring occasionally.
Cook for another 10 minutes, and bring the recipe to a boil. Add the pectin and bring the recipe back to a boil and set timer for one minute. Remove from heat.
Ladle recipe into 6 half pint jars. Remove air and refill if necessary to 1/4" headspace. Wipe rims and add hot lids/rings and process in water bath for 15 minutes.