Small-Batch Tomatillo Jam | Easy to Make with 4 Ingredients
Tomatillo jam is uniquely savory sweet and simple to make at the same time. It’s a perfect culinary creation for the abundance of green curious cuties growing in your fall garden. Diners of all ages will love this impressive new condiment.
The Case For Growing Tomatillos
There seems to be a consensus amongst gardeners. You either love tomatillos or loathe them. Similar to the taste of cilantro or lavender.
For me, I’ve come to really enjoy them almost more than regular tomatoes. Not to worry though, I’ll never stop growing my Amish Paste tomatoes! I make a pretty good pasta sauce…in my opinion.
Why Grow Tomatillos?
But tomatillos are slightly easier to grow, at least for me. That’s because I find them to be much less high-maintenance than tomatoes.
You’re welcome to prune their sprawling vines, but I generally don’t without consequences to my crop. It’s another story with tomatoes.
Tomatoes require lots of time removing suckers at least in the beginning growing phase. Especially if you want them to concentrate their energy on tomato production.
But with tomatillos, whether they have lots of water and nutrient dense soil or very little, again they seem to grow through it all. They even signal when they’re ready to be picked by simply falling to the ground.
What Are the Health Benefits of Tomatillos?
Besides their simplicity in growing, tomatillos pack a powerful nutrition punch too. I’m all about growing produce that offers healthy benefits all year long.
They offer a wide variety of vitamins and minerals including Vitamin C, which is essential for good immune function.
Tomatillos are also high in fiber and low in calories and fat, making them perfect for weight management and good digestive function. In other words, add them to your daily salads when they’re in season!
They’re also high in antioxidants, particularly lutein and zeaxanthin. Those antioxidants aid in eye health.
Have I made the case for you to grow tomatillos? I sure hope so!
Why You Should Try This Tomatillo Jam Recipe
Now that you have all these tomatillos pouring into your kitchen in the fall, what are you going to do with all of them?! I turned a whole bunch of them into a delicious new condiment for my pantry.
Tomatillo jam is now my savory alternative to ketchup. I have a tomato sensitivity, (Luke eats all the canned tomato products in our home) which is why I grew tomatillos in the first place.
They are a member of the nightshade family though, so if you’re sensitive to nightshades, you’ll still need to avoid them.
In the last two years, I’ve longed for the tangy, sweet and savory taste of ketchup on my hamburgers. Without it they taste like sawdust hockey pucks!
Tomatillo jam is now my saucy choice for my burgers. It’s also perfect for a charcuterie board as it pairs well with cream cheese topped toasts and crackers.
For another great charcuterie board option check out my Pickled Rhubarb recipe. It’s surprisingly delicious!
Great Preservation Technique – Tomatillo jam is a good way to use up the bounty you’ll get with your fall harvest. Made with this small-batch recipe, the cooking time is minimal too compared to traditional fruit jam.
Unique Condiment – It’s a uniquely flavored jam perfect for pairing with all things savory. Definitely with hamburgers, but also on a gourmet sandwich or grilled cheese. Mix a little with olive oil and apple cider vinegar and its a specialty salad dressing. You’ll soon impress family and friends with your home cooking!
No Pectin Required – Tomatillos are naturally high in pectin, so it’s not required for this recipe. One less ingredient to worry about makes this recipe easy and even more cost effective.
Perfect for Gifting – With its unique nature, tomatillo jam makes a great gift for anyone, especially the foodie in your life. Go ahead and pass on the taste of homemade to someone special.
Helpful Tips for Making Tomatillo Jam
- For a slightly more hands-off approach, caramelize the onions in the oven. Pre-heat for 400 degrees and place skillet on the middle rack. Stir every 10 minutes until onions are soft and slightly brown.
- Create a more roasted savory flavor by slightly charring some of the onions. This is done by cooking on the stovetop. Trust me, it’s delicious!
- Pay close attention while making this jam and stir constantly. Tomatillos are high in pectin meaning this jam comes together much quicker than ordinary fruit jams.
- Roasting the tomatillos before cooking the jam isn’t required. But it’s recommended because it cooks off some of the tartness of the tomatillo to enhance the savory jam flavor.
- **Per safe canning practices, I cannot recommend water bath canning this recipe.** While some tomatillos are acidic enough to can on their own, the pH of this jam is unknown with the addition of the caramelized onions.
What You’ll Need
Tomatillos – Homegrown is amazing, but store-bought works too. A large employee owned chain here in Wisconsin sells them.
Sugar – I always encourage organic when possible, but regular works as well. Honey is also a good one-for-one substitute.
Onions – Use any variety you’d like. I’ve only used yellow onions so I can’t speak about the flavors of others.
Heavy bottom sauce pan
Wooden stir spoon
Funnel and ladle
Jars, lids and rings
How to Make Tomatillo Jam
Step-by-Step Instructions
Begin by washing tomatillos in warm soapy water. Use a natural soap such as Dr. Bronner’s or Branch Basics. Scrub the stickiness off with a wash cloth to make dicing easier.
Pre-heat oven to 400 degrees. Next, dice onion and place in a cast iron or stainless steel skillet along with the butter. Cook until onions are soft and slightly brown in color.
While onions are cooking, quarter each tomatillo. When you’ve reached the desired amount, place them in a single layer in a baking dish like a cake pan, cookie sheet lined with parchment paper or skillet. Roast them in the oven for 20 minutes.
When tomatillos are done roasting, immediately transfer to a heavy bottomed sauce pan along with the cooked onions. Add the sugar and stir.
Bring the jam to a boil on medium to low heat depending on your stovetop. After five minutes, reduce heat and let simmer until jam thickens. Stir constantly and don’t let it burn. Jam is done when it sticks to the back of a frozen spoon.
If you prefer a smooth or slightly chunky jam, use an immersion blender while jam simmers to break up some of the tomatillo pieces.
Ladle into jars and let them cool on a towel. When jam is cool enough, cover with lids and rings. Store in the fridge and use within two weeks for best flavor. Or keep in the freezer and use within three months for best flavor. **Please note, this recipe isn’t tested for safe canning pH. It’s not recommended to water bath can.**
Tomatillo jam lends itself to many culinary purposes. It’s perfect for gifting for the special someone in your life who loves great homemade food. It’s great on a charcuterie board, homemade gourmet grilled cheese sandwiches, salad dressings, and even your morning toast. The creative possibilities are endless.
FAQ’s
Is this tomatillo jam recipe safe for water bath canning?
No, this recipe isn’t recommended for water bath canning since the pH is unknown with the caramelized onions. To water bath can, recipes need to have a high enough acidity level and the onions in this recipe leave that unknown.
How long can tomatillo jam be stored?
Store tomatillo jam in the refrigerator for two weeks for best flavor. Store in the freezer up to three months. Cover with parchment paper or plastic wrap before placing lids on for good flavor retention.
How can tomatillo jam be used?
It’s a condiment that can be used in many creative ways. Top a hamburger with it as a ketchup alternative, on a charcuterie board with cream cheese toast appetizers or even on your morning toast. The possibilities are endless.
Can this recipe be doubled?
Yes, this recipe can be doubled, but be aware the cooking time is increased as well.
If you make this recipe and love it, I’d love it if you could leave a 5-star review in the recipe box below! Tag me on Instagram with your photos @beckybuttlesamericana. If you have a creative way to use tomatillo jam in your kitchen, let everyone know in the comments below.
Thanks for stopping by blog and God Bless! –Becky
Small-Batch Tomatillo Jam
Tomatillo jam is uniquely savory sweet and simple to make at the same time. It's a perfect culinary creation for the abundance of green curious cuties growing in your fall garden. Diners of all ages will love this impressive new condiment.
Ingredients
- 3 cups diced fresh tomatillos
- 2 cups diced fresh onion
- 4 tablespoons butter
- 1 cup sugar or honey
Instructions
- Begin by washing tomatillos in warm soapy water. Use a natural soap such as Dr. Bronner's or Branch Basics. Scrub the stickiness off with a wash cloth to make dicing easier.
- Pre-heat oven to 400 degrees. Next, dice onion and place in a cast iron or stainless steel skillet along with the butter. Cook until onions are soft and slightly brown in color.
- While onions are cooking, quarter each tomatillo. When you've reached the desired amount, place them in a single layer in a baking dish like a cake pan, cookie sheet lined with parchment paper or skillet. Roast them in the oven for 20 minutes.
- When tomatillos are done roasting, immediately transfer to a heavy bottomed sauce pan along with the cooked onions. Add the sugar and stir.
- Bring the jam to a boil on medium to low heat depending on your stovetop. After five minutes, reduce heat and let simmer until jam thickens. Stir constantly and don't let it burn. Jam is done when it sticks to the back of a frozen spoon.
- If you prefer a smooth or slightly chunky jam, use an immersion blender while jam simmers to break up some of the tomatillo pieces.
- Ladle into jars and let them cool on a towel. When jam is cool enough, cover with lids and rings. Store in the fridge and use within two weeks for best flavor. Or keep in the freezer and use within three months for best flavor. **Please note, this recipe isn't tested for safe canning pH. It's not recommended to water bath can.**
Notes
- For a slightly more hands-off approach, caramelize the onions in the oven. Pre-heat for 400 degrees and place skillet on the middle rack. Stir every 10 minutes until onions are soft and slightly brown.
- Create a more roasted savory flavor by slightly charring some of the onions. This is done by cooking on the stovetop. Trust me, it's delicious!
- Pay close attention while making this jam and stir constantly. Tomatillos are high in pectin meaning this jam comes together much quicker than ordinary fruit jams.
- Roasting the tomatillos before cooking the jam isn't required. But it's recommended because it cooks off some of the tartness of the tomatillo to enhance the savory jam flavor.
- **Per safe canning practices, I cannot recommend water bath canning this recipe.** While some tomatillos are acidic enough to can on their own, the pH of this jam is unknown with the addition of the caramelized onions.
About Becky
I’m a wife and homemaker inspiring old-fashioned skills always with a warm beverage in hand. Homemade Recipes. Gardening. Preserving. Healthy Living.
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