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Recipe Summary

prep:
30 mins
stand:
10 mins
total:
40 mins
Servings:
56
Yield:
7 half-pint containers
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a very large bowl stir together tomatoes, nopalitos, onion, cilantro, tomato sauce, jalapeños, lime peel, lime juice, hot pepper sauce, sugar, and salt. Let stand for 10 minutes, stirring occasionally.

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  • In a small saucepan stir together the water and pectin. Bring to a full roiling boil, stirring occasionally. Boil for 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 for up to 3 months. Thaw before serving. Serve with crackers and cheese.

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Find marinated cactus in the Mexican food section of grocery or specialty food stores.

Nutrition Facts

66 calories; carbohydrates 17g; sugars 17g; vitamin a 97.2IU; vitamin c 1.2mg; sodium 64mg; potassium 28mg.
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