Two-Fruit Jam Scattered with Seeds

Name: Two-Fruit Jam Scattered with Seeds
Yield: Makes about 1 pint
Cuisine: American
Ingredients: ¾ to 1 cup honey; 1 pound xoconostle,* cut in half, seeds removed with a spoon, peeled; ½ teaspoon sea salt; 1 cup water; 1 pound tomatillos, husked, washed, and chopped

Preparation info

Makes about
1
pint

Difficulty
Easy

Appears in

The Sioux Chef’s Indigenous Kitchen

By Sean Sherman

Published 2017

About

Chef Felicia is an inspiration. Her Facebook and Instagram posts showcase her thoughtful, authentic plant-based recipes, all rooted in the history and culture of the Southwest. They reflect the bold flavors of this deeply spiritual place.

This jam is great on mesquite crackers, on blue corn pancakes, or in amaranth porridge.

Ingredients

1 pound tomatillos, husked, washed, and chopped
1 pound xoconostle,* cut in half, seeds removed with a spoon, peeled

Americas
United States
Vegetarian
Gluten-free

Method

Put all of the ingredients in a large saucepan and bring to a boil. Reduce the heat to simmer, stir well, and cook for about 45 minutes, until mixture has the consistency of jam. The jam will thicken even more once cooled and will keep for about 6 months refrigerated in a tightly covered container.