1 3/4 cups peeled, seeded, and chopped tomatoes
3/4 cup nopalitos* (canned marinated tender cactus), rinsed, drained, and chopped
1/2 cup chopped onion
1/2 cup finely chopped fresh cilantro
1/2 cup tomato sauce
1/3 cup chopped pickled jalapeno chile peppers
1 teaspoon finely shredded lime peel
2 tablespoons fresh lime juice
1/4 teaspoon bottled hot pepper sauce
4 1/2 cups sugar
1 teaspoon salt
3/4 cup water
1-1 3/4 ounce package regular powdered fruit pectin
In a very large bowl stir together tomatoes, nopalitos, onion, cilantro, tomato sauce, jalapenos, lime peel, lime juice, hot pepper sauce, sugar, and salt. Let stand for 10 minutes, stirring occasionally.
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.
Recipe shared from: http://www.bhg.com/recipe/garden-salsa-jam/