Salsa fresca…jam? Sounds like a crazy combo but man is it good! Kick your summer bbq’s to another level!
I don’t know why, but this morning I woke up with jam on my mind! I’ve attempted to make some jams before but was never very successful. So perhaps the perfectionist in me finally got tired of being a jam failure? Nevertheless, jam was on the menu today. After doing some research on pinterest and reviewing some how-to articles, I decided I was comfortable enough to give it a go. I ultimately chose this particular flavor as I had some extra chopped cilantro and tomato in the fridge from yesterday’s dinner. It ended up being a great choice as I finally made a successful, delicious, delicious jam!
Recipe: (Makes one canning jar)
- 2/3 c sugar
- 1 small lemon
- 1/4 c minced cilantro (fresh)
- 1/2 tbs salt
- 1/2 tbs cumin
- 1 tbs pepper
- 1/2 tbs garlic salt
- 1 heirloom tomato (chopped)
- 3 oz tomato paste
- 1/4 c minced spicy pickled carrots **Optional or can be subbed with jalapenos (I ran out of pickled jalapenos so I just used the leftover carrots to help add some spice but keep the sweetness)
- 1 tspn unflavored gelatin
Cooking:
- In a saucepan over medium high heat, add sugar,lemon juice, cilantro, salt, cumin, pepper, garlic salt, tomato, tomato paste. Stirring constantly, bring ingredients to a boil.
- Once at a boil, reduce to very low heat, cover with a lid and simmer for an hour. (stirring every 15-20 minutes)
- At the hour mark, stir in minced carrots. Cover with lid and simmer for another 15 minutes.
- After 15 minutes, stir in gelatin powder until dissolved. Pour mixture into a sterilized canning jar and allow to cool in the fridge. **I’m not super positive on how long this can stay fresh in the fridge, but from my research it seems the shelf life is about a week.
Once cooled, pour this bad baby on EVERYTHING. So far I’ve added it to my burger, but I’m thinking about pairing it with some fresh mozzarella cheese and crackers. Let me know what combos you come up with!
Arroz Con Cande 