Raspberry Green Tomato 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.

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:

• Pulse tomatoes and ginger in the bowl of a food processor until finely chopped, in 3 to 4 batches, pulsing about 15 times; scrape down sides as needed. Place finely chopped tomatoes and ginger in a large Dutch oven.
• Stir in sugar, 2 tablespoons lemon juice, orange juice, lemon zest, orange zest, and salt until thoroughly combined. Bring mixture to a boil over medium-high heat, stirring occasionally. Attach a candy thermometer to the side of the pan. Reduce heat to medium-low (mixture should hold a steady low boil) and cook, stirring occasionally, until mixture reaches a temperature of 215 degrees F to 220 degrees F (101 to 105 degrees C), 45 minutes to 1 hour.
• Remove jam from heat and stir in remaining 1 tablespoon lemon juice. Let cool for 3 hours before serving or canning.

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.

TOMATO RASPBERRY JAM

Steps:

• Combine ingredients in a large, nonreactive saucepan.
• Bring to a boil.
• Boil for fifteen minutes, stirring constantly.
• Cool; pour into freezer containers, cover and refrigerate or freeze for future use.