Green Tomato Raspberry Jam Food

GREEN TOMATO RASPBERRY JAM

Steps:

• Combine tomatoes and sugar in a large saucepan and bring to a boil over medium heat. Stir and cook about 10 minutes. Add the gelatin, reduce heat to low, and simmer for 20 minutes.
• Spoon into hot, sterilized jars and seal; or, pour into freezer containers and freeze.

GREEN TOMATO JAM

Steps:

• In a large saucepan, bring tomatoes and sugar to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Remove from the heat; stir in gelatin until dissolved. Skim off any foam. , Pour into jars or containers, leaving 1/2-in. headspace. Cool before covering with lids. Refrigerate up to 3 weeks.

GREEN TOMATO JELLY

Steps:

• Combine green tomatoes, sugar, raspberries, and jalapeno peppers together in a saucepan; cook and stir until sugar is dissolved and raspberries and tomatoes are broken down, about 15 minutes. Remove saucepan from heat and stir in gelatin mix until well blended.
• Pour tomato-raspberry mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack tomato-raspberry mixture into hot, sterilized jars, filling to within 1/4-inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

GREEN TOMATO JAM

Steps:

• Gather the ingredients.
• Wash green tomatoes and pat dry. Remove core. Chop tomatoes into small pieces, removing seeds. Place tomato pieces in a large, nonreactive pot with a heavy bottom.
• Zest lemon and keep zest refrigerated in a small bowl with a small amount of lemon juice to keep it hydrated. Add sugar and juice of half the lemon to tomatoes. Toss and leave in refrigerator, covered, to macerate overnight.
• By the next morning, tomatoes should have given off a fair amount of liquid. Place pot over medium-high heat, and bring to a boil, stirring occasionally to avoid scorching. Lower heat to a low boil, and cook for about an hour, again stirring occasionally.
• When mixture pulls away from pan when stirred, remove from heat. Add lemon zest. With an immersion blender , purée mixture thoroughly. Alternatively, use a regular blender , working in batches.
• Pour jam into clean jars , and allow to cool to room temperature. Seal and store in refrigerator for up to three weeks, or in freezer for up to three months.

GREEN TOMATO JAM

Steps:

• 1. In a med-large pot, mix tomatoes and sugar/splenda together. Bring to a boil and then reduce heat to a low simmer for 20 minutes, stirring every so often.
• 2. Remove from heat and add jello mix, stirring until it's completely disolved. Pour into hot canning jars and seal. This jam can be frozen, once cooled, or put in fridge to start using right away.

MOCK RASPBERRY JAM

Steps:

• Grind Tomatoes in a blender. Pour tomatoes into a large sauce pan, and add 5 cups sugar. Boil until sugar is dissolved. Turn heat to low and cook for 25 minutes, stirring periodically. Add 6 oz Raspberry jello, and cook for 1 minute. Pour into sanitized pint jars. Wipe rims, and place lids and rings on. Process in a water bath for 30 minutes.

RASPBERRY (GREEN TOMATO) JAM

Steps:

• Grind or grate tomatoes.
• Mix tomatoes and sugar.
• Bring to a boil.
• Boil 15 minutes.
• Remove from heat.
• Add jello and stir well.
• Seal in jars or freeze.
• Enjoy!

TOMATO AND RASPBERRY JAM

Steps:

• Place the tomatoes, raspberries, salt and sugar in a medium pan.
• Heat at medium heat and stir constantly
• Add the lime juice, pepper flakes and the cinnamon powder just as the mixture is about to boil
• Continue stirring on medium heat until the consistency is thick.
• Do a taste test and add any ingredients accordingly
• Allow to cool at room temperature

GREEN TOMATO JAM

Steps:

• Rough chop the tomatoes and place into a non-reactive sauce pan. Add salt, sugar and lemon juice to the pan and place pan over medium heat. Bring the mixture to a boil, stirring all the while to help break down the tomatoes and fully mix the ingredients. Once at a boil, reduce heat to medium low, allowing the mixture to simmer for 35-40 minutes, stirring regularly to keep the mixture from scorching. With about 5 minutes left on the simmer, add in vanilla and lemon zest. Stir until fully incorporated. Pour the hot mixture into a strainer and remove the seeds and skin. Place the strained mixture into a mason jar and allow to cool. Will keep in the fridge for about 1 week.

RASPBERRY JAM

Steps:

• Toss the raspberries, sugar and lemon zest and juice in a medium saucepan to combine, then mash slightly to release some of the berry juice. Set aside for 10 minutes to allow the raspberries to macerate and the sugar to dissolve. Meanwhile, place a small plate in the freezer to chill; this will be used to test the doneness of the jam.
• Place the saucepan over medium-high heat. Bring the mixture to a boil and then reduce the heat to medium, stirring frequently. Continue to cook until the jam becomes thick and syrupy, about 25 minutes. To test doneness, place a small amount of the jam onto the chilled plate and freeze for 2 minutes. Drag your finger or spoon through it. If the jam holds its shape and thickness, the jam is done; remove from the heat. If it's runny, continue to cook and test again in 5-minute increments. Once the jam has reached the right consistency, transfer to jars and cool completely before storing, covered tightly. Jam will keep in the refrigerator up to 6 months.

SURPRISE RASPBERRY JAM

Steps:

• Rinse three clean 1-pint plastic containers with lids with boiling water. Dry thoroughly., In a large saucepan, combine tomatoes, sugar and lemon juice. Cook and stir over high heat until mixture comes to a boil. Reduce heat; simmer, uncovered, 25 minutes. Remove from heat. Skim off foam if necessary. Add gelatin; stir until completely dissolved., Immediately fill all containers to within 1/2 in. of tops. Cool to room temperature, about 1 hour. Wipe off top edges of containers; cover with lids. Let stand at room temperature 3 hours or until set, but not longer than 24 hours., Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen jam in refrigerator before serving.

OVEN ROASTED GREEN TOMATOES (+OUR BEST GREEN TOMATO RECIPES)

Steps:

• Put tomato slices in a glass casserole dish.
• Drizzle oil over the tomato slices, then add the sea salt and black pepper.
• Sprinkle on bread crumbs or cornmeal.
• Roast for 1.5 hours in a 250° oven.

BILTMORE ESTATE GREEN TOMATO JAM

Steps:

• Wash the tomatoes and cut into wedges. In a stainless bowl, sprinkle with the sugar in layers and let sit overnight. Bring to a boil in a heavy bottomed pan the next day, and then reduce the heat to a simmer for 1 hour. Add the sliced lemon and cook an additional 1 hour, over low heat. Cool and use or can according to USDA guidelines.

TOMATO RASPBERRY JAM

Steps:

• Boil together Tomatoes and sugar for 15 minutes Stir constantly.
• Take off of heat and stir in one Large package of Raspberry Jello. Stir till the jello has disolved into tomatoes and sugar mixture.
• Put into jars and seal.

GREEN TOMATO JAM

Steps:

• In a large saucepan, bring tomatoes and sugar to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Remove from the heat; stir in gelatin until dissolved. Skim off any foam. , Pour into jars or containers, leaving 1/2-in. headspace. Cool before covering with lids. Refrigerate up to 3 weeks.

GREEN TOMATO RASPBERRY JAM

Steps:

• Mix sugar and tomatoes which have been cored and liquified in blender. Boil for 2 minutes. Add box of jello. Bring to boil again and boil two more minutes. Put in jars. Either freeze or top with 1/8" of paraffin when cool.

NANAS GREEN TOMATO RASPBERRY JAM

Steps:

• 1. Combine tomatoes and sugar in a large saucepan and bring to a boil over medium heat. Stir and cook about 10 minutes. Add the gelatin, reduce heat to low, and simmer for 20 minutes. Spoon into hot, sterilized jars and seal; or, pour into freezer containers and freeze.