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Mexican Sweet and Sour Jam Recipe

By Edited May 28, 2016 3 4

This green Mexican sweet and sour jam can add a pop of flavor to your next party. Very simple to make with only a few ingredients that are easily found. Tomatillos are small green, tomato-like vegetables that do not have a strong flavor and taste nothing like tomatoes. They are firm and not juicy with imbedded seeds throughout the inner meat. They have a thin paper-like husk on them that peels easily. Tomatillos can usually be found in the produce area of your grocery store. Any leftover tomatillos can be stored for several months; the technique can be found in the tips area of this article. Muy bueno!


  • 1 pound tomatillos
  • 1 cup sugar
  • 1 tablespoon brown sugar
  • 1 grated lime rind
  • 2 fresh squeezed lime juice
  • 1/2 teaspoon salt


  1. Boil water in a two qt. saucepan over medium high heat.
  2. Husk and stem the tomatillos. Wash and cut into large chunks.
  3. Add the tomatillos to boiling water.
  4. Cut the rind off of one lime. Use a grater or micro plane to de-rind.
  5. Squeeze juice of two limes into mixture.
  6. Add sugar and salt.
  7. Stir gently with a wooden spoon.
  8. Watch carefully and stir as needed, lower temperature for a light boil.
  9. Taste test and add any needed ingredients for flavor.
  10. Boil down the mix for 45 minutes or until a jam like consistency appears.
  11. Cool for 15 minutes.
  12. Serve in a decorative Mexican bowl with tortillas on the side for dipping.


  • Make the Mexican jam ahead of time and refrigerate to marry the flavors and thicken.
  • Refrigerate any leftover Mexican sweet and sour jam in a tight lid jar.
  • Store excess whole tomatillos: clean, dry and slice. Place in freezer on a cookie sheet to partially freeze. Place in freezer bags and store in freezer for up to six months.


May 22, 2011 2:22pm
I just love your recipes, this one is going in my file. Thanks for sharing.
Jun 26, 2011 1:22pm
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Jun 29, 2011 1:17pm
Hi Steve sent you a PM regarding this matter. Links can be used to get to our InfoBarrel articles...these are originals that are only published in their entirety on this site. Thanks.
Jul 4, 2011 7:23am
Thanks for this great recipe. Its funny how we use so much sugar to make jams, but this one still has the sour effect. I love that like lemon butter, with a bit of zing in it. thanks
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