Green Tomato Raspberry Jam

So we had a pretty hot and dry summer where I live and as a result many of our tomatoes failed to fully ripen, no worries there is a use for those green tomatoes (besides frying them)

I neighbor of mine had always told me about making raspberry jam with green tomatoes, and I always kinda of laughed it off. This year with so many green tomatoes I decided to give it a go, and OHHHH did it turn out nice.

This recipe cant get any easier and takes little time to prepare and make. You can also substitute strawberries for this recipe as well.

I hope you enjoy this Instructable and let me know what you think.

Not much to this recipe.

You'll need 5 cups of pureed green tomatoes, 4 cups of sugar, and 6 ounces (two packs) of raspberry jello mix and your neighbors recipe.

The hardest part of this recipe is peeling the tomatoes. If you have ever peeled ripe tomatoes you'll know its pretty easy. With green tomatoes it takes a little more work. First score the tomatoes with a cross. Cut just deep enough to break the skin. Next, add the tomatoes to a pot of boiling water for about 30 seconds then remove them and place them in a bowl of ice water for a minute. You'll see the skin start to peel off. Use a knife to remove the rest. You can skip this step if you want, however my neighbor has tried the recipe with the skins on and its not nearly as good.

At the tomatoes to your food processor and puree those tomatoes. You do not want it to runny, little chunks are good. If you do not have a food processor you could grate them or finely chop the tomatoes, make sure you dont lose the juice and seeds.

Add the 5cups of pureed tomatoes and four cups of sugar into a large saucepan and bring to a boil. Once boiling reduce the heat and let simmer for 20 minutes. If you get lots of foam, feel free to take some of it off. If after the 20 minutes you find you mixture is to runny, remove a ladle or two of liquid.

Once you have removed the tomatoes from the stove, stir in your two packs of raspberry jello mix until dissolved. You can substitute strawberry jello mix at this stage if you wish. Stir well.

While hot, pour the jam into sterilized jars. You can add the lids on now and the heat will produce a nice seal or you could add the closed jars to a pot of boiling water for a guaranteed seal. I imagine this will all be eaten within a month or two so I'm not to worried. Make sure to keep an inch of free space when filling the jars.

Open jars should last for about 3 weeks in the fridge, sealed jars, 6 months. You could also freeze the jam to make it last longer.

I was amazed at how easy this recipe was and how good it tasted. My two young boys love it and had no idea it was made with tomatoes.

Give it a try and let me know how it turns out.

Cheers.