Check the Better Homes & Garden site. I'm pretty sure I saw a recipe in their magazine once. I myself have never made it.

I once owned a company and the signature product was salsa. Sold the company and have not had any salsa since! :-)

Patty, below is the link to BH&G's salsa jam. I made it, then revised the recipe to increase the spicyness & delete the sugar, which to me took away spicyness.

Pickled Cactus and Jalapeno Salsa Jam
Yield: 6-7 4-oz containers

1 3/4 c seeded, chopped tomatoes (red are better than orange)
3/4-1 cup nopalitos (canned marinated cactus), chopped
1/2 cup chopped onion
1/2-2/3 cup finely chopped fresh cilantro
1/2 cup tomato sauce
1/3-1/2 cup chopped pickled jalapeno chile peppers
1 tsp finely shredded lime peel
3 Tbsp fresh lime juice
1/4-1/2 tsp bottled hot pepper sauce
1 tsp salt
3/4 cup water
1 3/4 ounce package premium fruit powdered pectin (less or no sugar)

1. In a large bowl stir together tomatoes, nopalitos, onion, cilantro, tomato sauce, jalapenos, lime peel, lime juice, hot pepper sauce, and salt. Let stand for 10 minutes, stirring occasionally.
2. In a small saucepan stir together the water and pectin. Bring to a full rolling boil, stirring occasionally, and boil for 1 minute. Pour over vegetables. Stir for 5 minutes.
3. 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 over cream cheese with tortilla chips or crackers.

Here is a link that might be useful: Garden Salsa Jam

Looks good, I love savory jams. How long in a hot water bath...the usual 15 minutes? Any changes needed to can rather than freeze?

I made this last year and it tasted really good, but didn't set (it was fine dumped over cream cheese and served w/ chips). I chalk that up to the fact that pectin has never been my friend and/or I used regular tomatoes and didn't drain them enough.

Salsa Jam

2 cups peeled, seeded, chopped ripe plum tomatoes
2/3 cup chopped red onion
2/3 cup tomato sauce
3 tablespoons seeded, chopped jalapeno peppers
3 tablespoons strained fresh lime juice
1 1/2 teaspoons minced lime zest
1/4 teaspoon Tabasco sauce
5 cups sugar
1 pouch liquid pectin -- (3 oz)

In large heavy pan combine the tomatoes, onion, tomato sauce and peppers. Over a medium heat, stirring constantly, bring mixture to a boil. Reduce heat and simmer for 5 minutes. Stir in lime juice, zest and Tabasco sauce. Gradually stir in sugar. Heat the mixture until sugar is dissolved.
Bring the mixture to a full rolling boil, stirring constantly. Stir in pectin. Return the mixture to a full rolling boil. Boil 1 minute. Remove from heat.

Allow jam to cool for 5-10 minutes, stirring occasionally until chunks no longer float. Ladle into hot clean jars, leaving 1/4 in. headspace. Process in a hot water bath for 10 minutes. (Makes 5 half-pints)

Thanks. I have mixed luck with pectin, too, maybe I'll add some fresh cranberries or chopped unpeeled apple. They may help set it up and add a nice contrast.