Remove the husks from the tomatillos. Wash the tomatillos and slice them in half.

Wash, deseed and dice the jalapeños. You might want to wear gloves when deseeding the jalapeños to avoid irritation if you rub your eyes with your hands afterwards. Be careful to wash your hands well after handling the jalapeños.

Squeeze the limes and put the juice aside.

Put the tomatillos, jalapeños and lime juice into a stewing pot over a medium heat on the stove. Keep stirring gently about 10 minutes the mix in the pot until the tomatillos break down.

Bring the mixture to a boil and then keep simmering about 5 minutes until everything blends together.

Use a hand blender to mix the cooked tomatillos and jalapeños to a smooth consistency.

Add the raisins and sugar to the smooth mixture in the pot. Put the pot over medium heat until it begins to boil. Let it boil a couple minutes and then reduce the heat to a simmer.

Continue simmering about 10 minutes until you get the right consistency (it should drip thickly from the back of a spoon). Note the time is approximate. Don't overcook or it will become too hard. Remember that it will thicken more when it cools.

Pour the hot jam into hot sterilized jars. Fill them up almost to the top. Seal the jars.

Put the jars into boiling water in a pot over the stove. Continue to boil the jars for about 10 minutes. Remove gently the jars and let cool completely.

Enjoy the jam!