- 2-1/2 cups pureed green tomatoes (about 3 medium)
- 2 cups sugar
- 1 package (3 ounces) raspberry gelatin
- 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. Yield: about 3 cups.
Originally published as Green Tomato Jam in Country Woman July/August 1996, p35
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Reviewed Jan. 7, 2016
Reviewed Dec. 14, 2008
"Still have green tomatoes so your recipe is an inspiration!"