Green Tomato Raspberry Jam Recipe
This raspberry jam recipe is a great way to use green tomatoes. There are recipes on the web. If you have picky eaters, just don’t tell them about the green tomatoes. I have never had anybody say, “yuck”. You don’t need to can the jam. Just freeze in freezer containers.
Thanks for the tip Melanie.
For all of you who will be bringing in the last of your gardens in a few weeks, here are two recipes to try.
Mock Raspberry Jam Recipe 1
2 1/2 cups green tomatoes, grated or chopped well in a blender
1 1/2 cups sugar
1 (3 oz.) package of raspberry or strawberry Jello
Cook tomatoes and sugar on medium heat for 20 minutes uncovered. Turn down heat. Add Jello and cook until Jello is dissolved. Pour in sterilized jars or freezer containers. Stores in the fridge a couple of weeks and in the freezer about 6 months. Makes 2-3 pints.
Mock Raspberry Jam Recipe 2
4 cups green tomatoes, grated or chopped fine in the blener
4 cups sugar
1 (6 oz.) pkg. raspberry or strawberry Jello
Cook tomatoes and sugar 10 minutes over medium heat. Turn down heat. Add Jello and cook 20 more minutes. Pour in sterilized jars or freezer containers. Keeps two weeks in refrigerator and 6 months in freezer. Makes about 6 pints.
Photo By: Quinn Dombrowski
Those recipes sound yummy and make nice gifts.
Jill, I thought you might like this recipe.
Pumpkin Apple Cobbler
8 small apples or equal amount in bigger ones (peeled, cored, sliced)
3/4 cup apple butter
1/2 BOX (14 ounce)pumpkin bread mix
4 Tablespoons butter or margarine
In a bowl stir together apples and apple butter. Spread in a greased 8 or 9 inch pan. Pour pumpkin bread mix into another bowl and cut in butter or margarine. Sprinkle over apple mixture. Bake at 350 degrees for about 45 minutes or until apples are tender. Top with cool whip.
What a good fall recipe Bea. I haven’t seen you for a couple of days was wondering if you were doing ok.
Also I am working on 2-3 new cook books right now and this one would be so good in one so I might use it if you don’t mind. Thanks
Hope you’re taking time for yourself! How are you? Glad the weather is cooling off a little?
Do you know this easy cobbler recipe?
2 cans cherry pie filling
2 Jiffy white cake mixes
1 stick butter, melted
Spread the pie filling ona cookie sheet. Sprinkle cake mix on top. Drizzle melted butter over the top. Bake 350 til browned.
This recipe sounds good too. I like them quick and easy. Thanks Barb. I hadn’t heard from you in a bit but figured you were busy over the past week end and all. I am doing fine. So busy. Tawra wants me to get a couple more books written so trying to get as much done on those before gingerbread time plus I’m trying to figure out which week to make a quick trip to Colorado to see the grandkids. I am really starting to miss them. Thanks for asking. Oh and yes do I love the weather. What a break. It feels almost as good as it does in Colorado. : ) :)
BTW-wondered if you, or anyone else had an easy and inexpensive idea for a fall door wreath or decoration. I’d like it to be pretty and eye-catching from the street:)
HI Jill, I read the blog every single day, it’s something I look forward to, but don’t always comment. YES, you can use the recipe for your cookbook. That would be great. It’s really good too. Made it over the weekend. YUMMY.
Can this raspberry green tomato jam be made to can?
Yes you can freeze it or pour it into sterilized jars and seal.
Can you use splenda instead of sugar?
Yes you can Grandma.
could other jello flavors be used, such as strawberry?
Does it really go bad in two weeks in the refrig? My husband and I only use jam occasionally. Store bought jam lasts for months.
Jeanene, I think it lasts longer like you said but just to cover themselves any more because so many people are scared about that type of thing they say 2 weeks or something like that. I too use my jam forever and tomatoes have so much acid that it is even better at killing bacteria etc.
It’s the same way with many can goods and things. What most people don’t realize is that except for meats everything else will keep for years after the expiration date. They may not have the same flavor after say 5 years but you could eat them if you had too.
It hasn’t been that long ago we didn’t have expiration dates and we just ate the stuff sometimes having no clue how old it was. Unless the can was dented we ate it.
In 1980, my great-grandmother served us kids a can of pineapple juice that had expired in 1964! My mother forbade us from saying anything because she didn’t want Nana to feel bad.
Oh my goodness! That’s hilarious! I had to share with my daughter. What an awesome experience you were given … !!!
So glad to hear you are doing well. I’m sure you are missing Tawra and the family by now. You were so involved with them and were so much great love and support!! They are SO blessed to have you as a mom and grandma!
You’ll have a busy fall! I’m excited to hear about your gingerbread men coming soon-it means CHRISTMAS will be coming!! YIPPEE:)
I made a recipe like this(canned it) 3 years ago. I just opened 1 up and had it on toast. It was great. You would never know that it had green tomatoes in it. It just kinda like raspberry seeds.
Jill I have made lots of jam with the flavoured jello.
If I use plain gelatin would it be the same without the flavour. I mean the same one pack as the jello.
have a prune plum pot cooking down and was going to try the gelatin. tired of raspberry and strawberry in all the jams. Can’t get other flavours in town of the sugar free stuff.
oh well will experiment with all the things I am canning.
green tomatoe relish with different types of vegetables added in. looks pretty.
have peaches canned and jammed, working on pears and plums today and green tomatoe mincemeat tomrrow. just have to pick up raisins for that.
Plain jello or gelatin should be fine to use. It is like you said it is basically jello without the flavor.
Green tomato mincemeat is also a wonderful use for the over abundance of green tomatoes….I canned it a few years ago and no one knew the difference!! I just never bothered to tell them!
That is one recipe I haven’t seen before for green tomatoes so great idea.
I will def be making this soon :) I guess we put our tomatoes in too late this year, so far we’ve only gotten about 5 cherry type tomatoes that have ripened, and this morning it was 47 on the patio.
BTY, your Royal Banana Cream Pie recipe was so good, we made it like pudding with no crust and sprinkled cinnamon on top. The next morning everyone was asking for ‘seconds’ but they’d eaten it all :)
In order to preserve the Green Tomato Raspberry Jam by canning, could you just clarify one thing for me as I am new to canning and preserving? You said that this could be canned, you just needed to put into sterilized jars and sealed. Is there a processing time in a hot water bath or anything? I just don’t it to go bad!
Putting them in the sterilized jars was for storing them in the fridge for a couple of weeks but for longer you store this recipe in the freezer. You could can them though by processing – placing filled jars with lids on them in a large pot and cover with 1-2 inches of water and then boiling them for 10 minutes.