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.

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.

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

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.

TOMATO JAM

Steps:

• Score an X in the bottom of 3 pounds of tomatoes and cook in boiling water for about 30 seconds. Drain, transfer to a bowl of ice water, then peel and dice. Combine the tomatoes with 1 cup granulated sugar, 1/2 cup light brown sugar and 2 tablespoons cider vinegar in a large pot over medium heat. Add 1/2 teaspoon kosher salt, 1/4 teaspoon each ground coriander and cumin and the juice of 1 lemon. Cook, stirring, until thick, about 1 hour; let cool. Serve with cheese and crackers.

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.

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.

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 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.

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.