Posted by: marthabernie | February 17, 2014


I have made this a couple of times when I had tomatoes I wanted to use up, and I have omitted the cactus each time.  It still turns out great!


1-3/4 cups peeled, seeded and chopped tomatoes

3/4 cup nopalitos (canned marinated tender cactus), rinsed, drained and chopped

1/2 cup chopped onion

1/2 cup finely chopped fresh cilantro

1/2 cup tomato sauce

1/3 cup chopped jalapenos

1 teaspoon finely shredded lime peel

2 tablespoons fresh lime juice

1/4 teaspoon hot pepper sauce

4-1/2 cups sugar

1 teaspoon salt

3/4 cup water

1 – 1.75 oz pkg pectin

In a very large bowl stir together tomatoes, nopalitos, onion, cilantro, tomato sauce, jalapenos, lime peel and juice, hot pepper sauce, sugar and salt.  Let stand 10 minutes, stirring occasionally.  In a small saucepan stir together water and pectin.  Bring to full rolling boil, stirring occasionally.  Boil 1 minute.  Pour over vegetables.  Stir for 5 minutes.  Spoon jam into half pint freezer containers, leaving 1/4 inch headspace.  Seal, label and freeze up to 3 months.  Thaw before using.  Serve with crackers and cheese.  Make 56 2 tablespoons servings.

NOTE:  The marinated cactus can be found in the Mexican section of large grocery or specialty stores, especially here in California.

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