Green-Tomato Raspberry Jam

It was supposed to freeze.  So, I picked most of my remaining veggies and made Green-Tomato Raspberry Jam. Here is the recipe (just don't tell my kids that it's full of tomatoes!):

Green-Tomato Raspberry Jam

(from my friend Cheryl)

8 cups pureed green tomatoes (clean and trimmed)
2 cups of raspberries
10 cups of sugar (I used 5)

Mix and cook at a low boil for 25 to 30 minutes.

Add:
1 t. of lemon juice
1 package pectin
2 3 oz. packages of raspberry jello

Bring back to a boil and cook for 10 minutes.  Ladle into pint jars that have been sterilized.  Water bath for 15 minutes.  Set on counter overnight.  Makes 8 pints.  (I only got 6 from the recipe, likely because of the reduced sugar).  Use within a year.



This is not an canning-approved recipe.  Proceed with caution because it contains tomatoes which fall closer to neutral on the acidity scale..