Tomatillo Mole Jam
Recipe by Savory Spice Test Kitchen
Global Cuisines
Roasting
This jam is a riff off of the sauce in our classic Mexican Mole dish. The combo of chocolate and chile makes it a unique addition to a cheese plate. It also packs a flavor punch when used as a condiment or spread.
Serves
2 pints
Ingredients
Directions
Step 1
Preheat broiler. Place tomatillos on a baking sheet and roast under broiler for about 10 min. or until blistered and slightly blackened, turning over halfway through.
Step 2
Transfer to a food processor and add lemon juice and raisins. Pulse until smooth.
Step 3
Transfer to a wide, heavy-bottomed saucepan and add sugar. Bring to a boil over medium-high heat, stirring to dissolve sugar.
Step 4
Simmer for 10 min. until mixture starts to thicken. Add Mexican Mole and ground chiles and continue to simmer for about 20 more min. until thickened. Keep at a low simmer and stir often so the chocolate in the mole doesn’t burn.
Step 5
Transfer to canning jars, leaving about ½ inch headspace.
Step 6
Seal with 2 part lids and process in a boiling water bath (with jars covered by 1 to 2 inches of water) for 15 min.
Step 7
Remove jars from water and let cool to room temperature, making sure lids are sealed; lids shouldn’t bounce back when pressed. Refrigerate any jars that didn’t seal; otherwise, store in a cool, dark place at room temperature.
Step 8
Use within 6 months and refrigerate after opening. (Tip: You can skip canning altogether and simply refrigerate the jam and use within a few weeks.)
Recipe Notes
Sterilize canning jars with their lids and bands by boiling in water for 10 min. just before filling with jam.
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