This jam is a creative way to use up all of the leftover green tomatoes in the garden. The raspberry gelatin adds wonderful flavor.—Sue Ellen Dillard, El Dorado, Arkansas
- 5-1/2 cups chopped green tomatoes
- 5-1/2 cups sugar
- 1 package (6 ounces) raspberry gelatin
- 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. Yield: 7 cups.
Originally published as Almost Raspberry Jam in Country Woman July/August 1994, p35
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