Raspberry Green Tomato Jam Food

ALMOST RASPBERRY JAM

Steps:

• In a large stockpot, combine tomatoes and sugar. Bring to a boil. Reduce heat; simmer 25 minutes, stirring occasionally. Remove from heat; stir in gelatin until dissolved, about 1 minute. Pour into jars or plastic containers; cool, stirring occasionally to prevent floating fruit. Top with lids. Refrigerate up to 3 weeks.

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.

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!

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.

RASPBERRY GREEN TOMATO JAM

Steps:

• Clean green tomatoes and grind in blender.
• In a stock pot, boil tomatoes, sugar, lemon juice and Kool-Aid for a half hour. Add water and Jell-O. Bring to a boil.
• While mixture is cooking, prepare jelly jars--they should be hot. Boil lids in boiling water to get the proper seal. When jam is thick, pour into hot 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.

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.

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.

RASPBERRY (OR STRAWBERRY OR BLACKBERRY) TOMATO JAM

Steps:

• In a large pot, mix tomatoes and sugar.
• Bring to a boil and boil 5 minutes.
• Remove from heat.
• Add gelatin and stir well.
• Seal in jars or in freezer.

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 / NO PECTIN

Steps:

• Prepare jars and hot water bath.
• In a spice grinder place the chopped vanilla bean with ¼ cup of the sugar. Grind till fine and powdery.
• Place all ingredients in a large pot.
• Bring to a boil being sure to stir often once it starts to thicken.
• The cooking can take 1 hour depending on how high your heat goes and the size of the pot. I use power plus burner being very watchful over it so it doesn`t burn. When it hits 215 degrees remove cinnamon sticks and discard. Place jam in to sterilized jars wipe rims clean and place warm lids on jars, adjust rings on. Place in hot water bath covered by 1-2 inches of water for 10 minutes. Remove and place on towel covered counter over night. Check lids for sealing. Label and store in pantry for up to 1 year.