MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Golden Salsa Jam
 Categories: Salsa, Chilies, Vegetables, Fruits
      Yield: 144 Servings
 
  4 1/2 c  Peeled, seeded, chopped
           - yellow tomatoes
    3/4 c  Chopped yellow or orange
           - bell pepper
    3/4 c  Peeled, seeded, chopped
           - mango
    1/3 c  Chopped fresh banana
           - peppers
      2 lg Jalapenos w/seeds; fine
           - chopped
    1/2 c  Chopped yellow onion
    1/2 c  Fine snipped fresh cilantro
    1/2 c  Orange-carrot juice
      1 ts Salt
      1 tb Fine shredded lime peel
    1/4 c  Lime juice
  3 1/4 c  Sugar
  1 3/4 oz Pkg powdered fruit pectin
           - for lower-sugar recipes
 
  In an 8 to 10 quart stainless-steel, enamel, or nonstick
  heavy pot stir together tomatoes, sweet pepper, mango,
  banana peppers, jalapeno peppers, onion, cilantro,
  orange-carrot juice, and salt. Bring to boiling, stirring
  occasionally; reduce heat. Simmer, covered, for 10
  minutes, stirring often. Stir in lime peel and lime juice.
  
  In a small bowl combine 1/4 cup of the sugar and the
  pectin; stir into the tomato mixture. Bring to a full
  rolling boil, stirring constantly. Stir in the remaining 3
  cups sugar. Return to a full rolling boil, stirring
  constantly. Boil hard for 1 minute, stirring constantly.
  Remove from heat and quickly skim off foam with a metal
  spoon.
  
  Ladle hot jam into hot sterilized half-pint canning jars,
  leaving a 1/4-inch headspace. Wipe jar rims; adjust lids
  and screw bands.
  
  Process filled jars in a boiling-water canner for 5
  minutes (start timing when water returns to boiling).
  Remove jars from canner; cool on wire racks. **
  
  ** This jam will have a soft-set, spoonable consistency.
  
  Better Homes & Gardens | November 2014
  
  MM Format by Dave Drum - 12 November 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

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