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.
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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.
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Photo By: Quinn Dombrowski
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.