Recipes and Cooking Golden Salsa Jam 5.0 (1) Making jam and canning salsa is totally doable! This Golden Salsa Jam recipe is proof. Yellow tomatoes, mangoes, and orange peppers give this homemade jam recipe its vivid hue. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 21, 2014 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Process Time: 5 mins Total Time: 35 mins Servings: 144 Yield: 9 half-pints Jump to Nutrition Facts Ingredients 4 ½ cup peeled, seeded, and chopped yellow tomatoes ¾ cup chopped yellow or orange sweet pepper (1 medium) ¾ cup peeled, seeded, and chopped mango ⅓ cup chopped fresh banana peppers 2 large jalapeño chile peppers, finely chopped (do not seed)* ½ cup chopped yellow onion (1 medium) ½ cup finely snipped fresh cilantro ½ cup orange-carrot juice, such as Naked brand 1 teaspoon salt 1 tablespoon finely shredded lime peel ¼ cup lime juice 3 ¼ cup sugar 1 1.75 ounce package powdered fruit pectin for lower-sugar recipes Directions In an 8- to 10-quart stainless-steel, enamel, or nonstick heavy pot stir together tomatoes, sweet pepper, mango, banana peppers, jalapeño peppers, onion, cilantro, orange-carrot juice, and salt. Bring to boiling, stirring occasionally; reduce heat. Simmer, covered, for 10 minutes, stirring often. Stir in lime peel and lime juice. In a small bowl combine 1/4 cup of the sugar and the pectin; stir into the tomato mixture. Bring to a full rolling boil, stirring constantly. Stir in the remaining 3 cups sugar. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat and quickly skim off foam with a metal spoon. Ladle hot jam into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands. Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.** *Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water. **Tip: This jam will have a soft-set, spoonable consistency. Rate it Print Nutrition Facts (per serving) 21 Calories 5g Carbs Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 144 Calories 21 % Daily Value * Sodium 18mg 1% Total Carbohydrate 5g 2% Total Sugars 5g Vitamin C 2.6mg 13% Calcium 1mg 0% Potassium 20mg 0% Folate, total 2.4mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.