Tomatillo and Lime Jam

Mermelada de Tomate con Limón

Makes about 1¼ cups Preparation Time: 5 minutes Cooking Time: 30 to 35 minutes Keeps, tightly covered and refrigerated, for up to 3 months

The first time I tried tomatillo jam was with the famed Mexico City chef Enrique Olvera, who has an exquisite palate and is inspiringly adventurous in the kitchen. He combined the tomatillos with vinegar and sugar; I use freshly squeezed lime juice and zest instead of vinegar for a citrusy spark. The jam’s tart, fruity kick is delicious with morning toast, on a cheese platter as a spread for crackers, as a filling for a tart, or on top of cookies or pound cake.

• 1 pound tomatillos, husks removed, rinsed, and coarsely chopped
• 1½ cups sugar
• 1 cup water
• Zest of 1 lime, removed with a vegetable peeler and cut into ½-inch pieces
• ¼ cup freshly squeezed lime juice
• Pinch of kosher or coarse sea salt

1. Place the tomatillos, sugar, water, lime zest, juice, and salt in a medium saucepan and bring to a simmer over medium-high heat. Cook, stirring occasionally, for 15 minutes.
2. Reduce the heat to medium and continue cooking until the mixture has thickened but is still slightly runny, about 15 minutes more. Turn off the heat and let cool.
3. Pour the jam into a glass jar, seal tightly, and refrigerate.

MEXICAN COOK’S TRICK: The jam will thicken considerably as it cools, so be sure to stop cooking it before it is too thick—don’t let the melted sugar get any color.