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Salsa Jam // Jam It Up June // Jeni Gough
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Nov 15, 2022
Salsa Jam // Jam It Up June // Jeni Gough Better Homes and Gardens Complete Canning Guide Golden Salsa Recipe https://www.bhg.com/recipe/golden-salsa-jam/ My Amazon kitchen must haves https://amzn.to/3CFVRb5 Forjars Lids https://forjars.shop/ 10% off: GOUGH10 Pur Mason Jars https://www.purmason.com/?gclid=CjwKC... Ace Hardware for Pur Mason https://www.acehardware.com/search?qu... Jam It Up June Playlist https://youtube.com/playlist?list=PL7UJLvVFOEbFVY5PAUPCiBiZIqTqSyyOW Participating Channels Kettle Kitchen - https://www.youtube.com/c/KettleKitchen & The Flavorful Home - https://www.youtube.com/user/luv46kdz
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Music Music Music Music Music Music Music Music Music Music Music
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Hey everyone, welcome to my kitchen where everything is scratch made and home preserved
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I'm Jenny and today is my addition to the collab. This is the Jam It Up June collab put on by Tony over at Kettle Kitchen
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I am using this book, Better Homes and Gardens Complete Canning Guide
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If you don't have this book, it's got a ton of great things in it. On page 259, I think I don't have my glasses on, Golden Salsa Jam
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The only problem is I could not find yellow tomatoes. Because I couldn't find yellow tomatoes anywhere, and I looked everywhere
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and almost every year I find them I even have lots of golden tomato sauce that
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I've canned over the years but guess what no golden tomatoes this year so I'm
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just using regular plum tomatoes and we're gonna do a salsa jam we're gonna
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follow the exact same recipe just with regular tomatoes so pull a chair up to
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my counter and let's get started. To save you the boredom of chopping, me chopping, I have got
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my mise en place. Everything is ready to go and I will tell you the amounts as I put them in
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I will not be writing this recipe for you since it is not my recipe. The book that I got it from
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is actually linked in my Amazon link of kitchen must-haves. So if you're interested in that book
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you can go directly to that link for the book. Here I have my jars going
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They are simmering, and I'm going to start making the jam here. In this pan, I am going to put four and a half cups of peeled, seeded, chopped tomatoes
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I did this the night before and put them in the refrigerator, so it would be easier the next day
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Prep-a-day, can-a-day. Half of a medium onion. we need a 1 3rd cup of chopped banana peppers and I put 2 thirds in here
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thinking I didn't see the recipe very well so half of them 3 4th cup of yellow
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bell pepper chopped 3 4th cup of chopped mango
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Two jalapenos, I have removed the seeds, left the veins
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One half cup of cilantro, and I just chopped it
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1 1⁄2 cup of orange carrot juice. And 1 teaspoon of salt
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I am using kosher salt. I am going to turn this on
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I have this on high right now. Now I want to bring this up to a boil
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That smells delicious for sure As soon as this comes up to a boil I going to put the cover on it I going to turn it down a little bit and I going to simmer it for 10 minutes
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In this bowl, I am going to put 1 quarter cup of sugar, granulated sugar, and one box
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of sure gel low sugar sure gel low sugar pectin
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I just want to carefully whisk this together I'm gonna set it aside until that's ready
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Okay, the 10 minutes is off I am now going to stir in my quarter cup of lime juice and
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It was fresh squeezed lime juice and my tablespoon of lime peel
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I'm going to turn my heat back up because we need to put the sugar and pectin in
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Get this all stirred in. I'm going to bring this back up to a rolling boil
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As soon as this is back up to a rolling boil I'm gonna go ahead and add my three cups of sugar
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Now that this is back up to a rolling boil I'm gonna go ahead and put in my three cups of sugar. sugar
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By the way, I have put a few spoons in my freezer
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I check the set on my jam before I can it up with frozen spoons
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You can do frozen saucers as well. Either one. I'm going to bring this back up to a boil
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I'm going to boil it for one minute, and then I'm going to check the set. All right, our one minute is done
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This still looks pretty thin to me, but I'll check it with a spoon
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Have my frozen spoon. So this is what you do. Just drop a little
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You'll see it start to fall on the sheet. That is not quite, oh, it is
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It looks thin, but not quite there yet. Okay, so what I do to make sure a jam sets
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I keep some pectin off to the side. I'm just going to add another tablespoon of pectin
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stir it, boil it for one more minute and we'll check the set again
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All right, one more minute has gone by. I can actually feel that it's stiffened up
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So I'm going to go ahead and put it on there. You can see it's sliding down and it leaves a trail
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Woo, that's hot. Okay Ooh that is delicious I to go ahead and turn it off move all my stuff to the side and let get canning
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I am canning with four jars lids today I love these lids
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I have such a good seal rate with them I will link the information for four jars
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in the description box below as well as a discount code for you if you are
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interested. I actually have to put in another order. I'm almost out and I'm in love with these lids. All right folks quarter inch headspace. This says it will
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make nine. Let's see. Get a little bit of the bubble. I think I need a smidge more. I do just a smidgen pigeon
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check it oh yeah okay hopefully you can see can you see I am just gonna clean
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the rims with a little bit of wet paper towel this is just water no vinegar do
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you guys notice that if you use vinegar to do your rims you don't get quite a
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good seal with every kind of lid I do it's weird but I have been getting seal
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failures every time I use vinegar if I use plain water it doesn't do that and
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that's just recent it's a year I've been using vinegar for years okay going into
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the hot tub Okay, so when you guys are looking at this, it looks super bright
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I am standing here in, like, the dark. I have one little light on
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So weird. And it's hard to see my jars in the pan
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I may have gotten a little much. Okay. And for my water bath project, I actually heated up my lids
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I put them in hot water. I never do for pressure canning, but I do for a water bath
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Into the hot tub I don't feel like I'm gonna get nine out of this
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Salsa jam today
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I gotta cut that out Thanks
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Thank you
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We'll be right back
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okay this is the last one and not enough to can no i'm not gonna go get a four ounce
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the recipe says to process these guys for five minutes i'm going to process them for 10. i'm
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I'm going to be adding my five minutes to the water bath canning time because I am above 1,000 feet sea level
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I'll see you when they're done. They are done, and I am pulling them out
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and it looks like they are all sealed already. Look how gorgeous those are
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I just love it. Oh, and there's my timer to move them off the rack
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All right. They are all completely sealed. I got six instead of nine, but I got another quarter of a jar, which I have tasted it, and
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it is delicious. You have to try this jam recipe. It's so good
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And this would be excellent on some appetizers. So a lot of people like the pepper jam over cream cheese
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This would be perfect for that. This would also be good to glaze some meats with
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Pork chops, chicken. Oh, yes. Any cheese and cracker combo like brie cheese with a little bit of this on
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or the camembert or goat cheese. Oh, yes. Yum. So many possibilities
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That's all there is to the salsa jam. There is a lot of prep work for chopping, but it is worth it. It is so good
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If you haven't tried this recipe yet, you should Thank you so much Tony for inviting me to your collab jamming up June has been really fun
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And there are a lot of great recipes So don't forget to click on the playlist and watch them all and comment on everybody's for your chance to win one of the prizes
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I sure hope you enjoyed the video And if you did please give it a thumbs up if you haven't subscribed yet
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and you like videos like these, please consider subscribing. It really helps me out a lot, and I sure do appreciate your support
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You can find me on Instagram at JennyGoff18. I'm also on Facebook, and you can visit my blog at JennyGoff.com for all of my recipes
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This is the Better Homes and Gardens book. I will put the title in the description box for you
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but the link for this book is in my Amazon kitchen must-haves. Thanks so much for watching
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I will see you in the next video. There you go
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