Comments on: Tomatillo and Lime Jam

By: Maxine Lye

Maxine Lye — Wed, 26 Dec 2012 18:46:45 +0000

I happened watch you program today 12/26/12 on PBS. You made the tomatillo and lime jam. My mouth was really watering. Now that I can find mexican food recipes on your websigt, I am going to make this and other mexican dishes for the New Year celebration. I love mexican food!!! Thank you for sharing.

By: Pati Jinich

Pati Jinich — Sat, 08 Sep 2012 19:20:28 +0000

SO happy to hear because that is what I aim to do ; )

By: Andrea

Andrea — Mon, 03 Sep 2012 21:49:59 +0000

Made the jam today and it is delicious! I absolutely love Mexican Food and have been dying to learn how to make some authentic dishes. Your show has inspired me. Thank you!

By: John

John — Fri, 20 Jul 2012 22:47:23 +0000

Thank you for the info. We did make it again and it was great. We did cut the water a little. BTW, at the end of each week of camp, we cook for all the parents. We decided on Mexican week last Friday as that was a suggestion from one of our students. Then, Saturday morning, our PBS station ran your episode with the tomatillas and your show gave us the menu. We set out the jam with chips as an appetizer along with your Salsa Verde including the avacado and quesco fresco. The main course was the chicken with tomatillas and brown sugar (BTW we found the hard block of sugar cane at a local Mexican store), and as a side dish the Warm Sweet Potato and Chorizo salad. It was a fabulous meal! Throughout this entire week, we went used 12 lbs of tomatillos and I do not know how many onions, tomatoes and jalapenos. Thank you so much for teaching me and therefore passing it along to the students a little about Mexican food!!!!

By: Pati Jinich

Pati Jinich — Thu, 19 Jul 2012 10:17:55 +0000

Hola John, Thank you for your question. The summer food camp sounds fun! Depending on how strong your burners are it may take more or less time. Here are some tips. Make sure you are simmering gently on low-medium heat. The mixture should reduce into a loose jam. Then remove from the heat immediately and let it cool. As it cools, it will thicken. If the jam mixture turns into a caramel brown color, that means it is over cooked.

By: John

John — Mon, 16 Jul 2012 23:51:46 +0000

I run a summer food camp at my church and this week is Mexican week. We made this today and it was really runny, it never congealed. It tasted good but was very soupy and we let it cook an additional 10 minutes. Any thoughts???

By: Rhonda

Rhonda — Mon, 12 Mar 2012 19:00:30 +0000

Thanks for the tomatillo recipes! I’ve been wondering what to do with this fruit/veg for years. Thanks for taking the mystery out of it. I’ll be making the jam soon.

By: Pati Jinich

Pati Jinich — Mon, 16 Jan 2012 15:29:05 +0000

Thank you for watching the show Megan! I am so happy you discovered tomatillos and hope you enjoy the jam!

By: Megan

Megan — Fri, 13 Jan 2012 19:46:31 +0000

I’m new to your program, too. I’ve been watching it for the past week or so and greatly enjoy it. I haven’t seen this episode yet but am very happy to find the tomatillo recipes. I discovered tomatillos in the last few years, and canned some tomatillo salsa which was absolutely fantastic. Love the idea of the jam, can’t wait to try it. I tried growing my own tomatillos last year and it was a bit of a challenge in the D.C. area, but I’m going to try again for 2012! Thank you so much, Pati, for making Mexican cooking so informative and accessible. Best!

By: Ellie

Ellie — Fri, 17 Jun 2011 10:19:49 +0000

I am also new to your program, i tried the Tomatillo Jam, it is amazingly good…thanks