Tomatillo Mole Jam Recipe
4 half pint jars
- 3 lbs. tomatillos, husks removed
- 1/2 cup bottled lemon juice
- 1/2 cup raisins
- 2 cups granulated sugar
- 1/4 cup Mexican Mole
- 1/4 tsp. Hot Red New Mexican Chile Powder
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Sterilize canning jars with their lids and bands by boiling in water for 10 min. just before filling with jam.
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. Transfer to a food processor and add lemon juice and raisins. Pulse until smooth. Transfer to a wide, heavy-bottomed saucepan and add sugar. Bring to a boil over medium-high heat, stirring to dissolve sugar. 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.
Transfer to canning jars, leaving about ½ inch headspace. 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. 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. 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.)
Delicious as a topping for grilled chicken or pork. Great as a ham or turkey sandwich spread. Use as a quesadilla filling.
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