“Gitchie, gitchie, ya-ya, da-da (hey, hey, hey) Gitchie, gitchie, ya-ya, here (here) Mocha Chocolata, ya-ya (ooh, yeah) Creole Lady Marmalade.” Lyrics from Lady Marmalade

These juicy lyrics express my feelings perfectly after preparing and tasting Pati Jinich’s delicious Tomatillo Lime Jam recipe. I’ve fallen hard for this simple, tasty green marmalade; having made it now three times in the past month. The sweet, limey concoction makes a handy condiment for creative use at any meal. Included herein is the easy recipe and a little history of the tomatillo, a newfound and versatile favorite fruit of Mexico.

Besides being a perfect partner to a bagel with cream cheese, peanut butter or brushed on oven roasted chicken thighs … my favorite way to consume it is on buttered sourdough toast – lathering on the tomatillo marmalade with a cafecito chaser. Now that’s what I call a heavenly duo.

The tomatillo (Physalis philadelphica and Physalis ixocarpa), also known as the Mexican husk tomato, is a plant of the nightshade family bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico and were cultivated in the pre-Columbian era. A staple of Mexican cuisine, they are eaten raw or cooked in a variety of dishes, famously salsa verde.

In Spanish, it’s called tomate de cáscara, tomate de fresadilla, tomate milpero, tomate verde (green tomato), tomatillo (Mexico; this term means “little tomato”). You’ll easily find these small green treasures in most markets. Look for bright, firm fruit with the husk attached.

Tomatillos have diverse uses in salsas, stews, soups, salads, curries, stirfries, baking, cooking with meats, marmalade (with its high pectin content) and desserts. Once you’ve tasted it, you’ll find your own ways of serving this incredible Tomatillo Lime Jam.

Ingredients:

1 lb tomatillos, husks removed, rinsed and roughly chopped into small pieces
1 1/2 cups sugar
1/2 cup water
4 tbsp fresh squeezed lime juice
Zest of 1 lime
A pinch of salt

To Prepare:

Place all of the ingredients into a saucepan set over medium heat. Let it come to a simmer and stir occasionally; cooking until it has thickened and achieved a soft and loose jam consistency, about 35 to 40 minutes.

Don’t wait until it has thickened too much, because it thickens considerably as it cools. Once it has cooled down, pour it into a container, cover tightly and refrigerate.

¡Buen provecho!