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Tomatillo Freezer Jam

Tomatillo Freezer JamThis batch of jam will keep about a year in the freezer, and is truly delicious. It is great on toast or served in crepes or on pancakes.

Makes 6-7 pints.


  • 16 c tomatillos (about 5 pounds)
  • 4 c granulated sugar
  • 1 tsp ground cardamom
  • 2 drops green food coloring (optional)
  • 1- 3 oz package vegetarian lime gelatin dessert (We used Gefin Kosher Jell Dessert.)


  1. Remove the husks from the tomatillos and wash them thoroughly. Drain and set aside until dry.
  2. Working in 4-6 batches, process the tomatillos in a food processor or blender until they resemble crushed pineapple. Place the crushed tomatillos with their juices in two 7-8 quart pots (or one very large canning pot).
  3. Add half the sugar and cardamom to each pot and stir well. Place the pots over medium high heat and bring to a boil. Boil 15 minutes, stirring often.
  4. Add a drop of food coloring and half the lime Jell Dessert to each pot of tomatillos and stir well, cooking the jam another minute or so.
  5. Dip your clean canning jars in a pot of very hot water to temper them. Lay a clean towel on your work surface and place the jars or freezer safe containers on it. Using a canning funnel, ladle the hot jam into the jars/containers and allow to completely cool before tightly capping them up.
  6. Freeze the jam for up to a year. Once defrosted, use within a month or so.

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