Mock Raspberry Jam Food

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.

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.

MOCK RASPBERRY PRESERVES

Steps:

• Dice tomatoes and blend until puree. Bring tomatoes and sugar to a boil. Cook for 5-10 minutes, stirring constantly. Remove from heat and stir in contents of Jell-O packet. Spoon into jars and seal.

MOCK RASPBERRY JAM

Steps:

• Combine tomatoes and sugar in a large saucepan; bring to a boil over medium heat, stirring often.
• Reduce heat and simmer, uncovered, 20 minutes.
• Remove from heat.
• Add Jello, and stir until it dissolves.
• Pour mixture into airtight containers.
• Store in refrigerator up to 1 week, or freeze up to 6 months.

MOCK STRAWBERRY JAM

Steps:

• Stir the zucchini and sugar together in a large pot over medium heat until the sugar has dissolved and the mixture begins to boil, about 10 minutes. Stir in the lemon juice and gelatin, and continue simmering 5 minutes more, stirring constantly.
• Ladle the hot jam into 6 hot, sterilized half-pint canning jars leaving 1/4 inch headspace. Wipe the rim and jar threads with a clean, damp cloth. Center lid on jar and screw the ring down firmly. Place into a boiling water canner covered by 2 inches of boiling water. Process for 10 minutes. Remove from the canner, and allow to cool to room temperature, and refrigerate any jars that do not seal.

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.

MOCK APRICOT JAM

Steps:

• Combine first 3 ingredients in large saucepan. Bring to a boil on medium heat.
• Boil uncovered for 5 minutes. Stir continually. Remove from heat, cool to room temperature.
• Add lemon juice and almond flavouring. Stir.
• Cool for 15 minutes.
• Fill containers. Cover.
• Store in refrigerator 8 to 10 months.

MOCK STRAWBERRY JAM

Steps:

• 1. simmer to gether for 20 mins then add large box of jello (dry) either strawberry or rasberry they will each have a different flavor, so dont mix them together. Simmer for another 20 mins stiring to keep from scorching to the bottom of pan. put it in 1/2 pint jars ( I use pint jars because we use it so fast.) and seal put upside down till cool.