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Surprise Raspberry Jam Recipe
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Surprise Raspberry Jam Recipe

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5 9 9
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I've made this jam for many years and no one has been able to guess the secret ingredient —tomatoes! Everyone swears it tastes just like fresh raspberry jam! —Elizabeth Baker, Birdsboro, Pennsylvania
TOTAL TIME: Prep: 15 min. Cook: 35 min. + standing
MAKES:44 servings
TOTAL TIME: Prep: 15 min. Cook: 35 min. + standing
MAKES: 44 servings

Ingredients

  • 5 cups chopped peeled fresh tomatoes
  • 4 cups sugar
  • 1 tablespoon lemon juice
  • 2 packages (3 ounces each) raspberry gelatin

Nutritional Facts

2 tablespoons: 82 calories, trace fat (trace saturated fat), 0mg cholesterol, 6mg sodium, 21g carbohydrate (20g sugars, trace fiber), trace protein

Directions

  1. Rinse three clean 1-pint plastic containers with lids with boiling water. Dry thoroughly.
  2. 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.
  3. 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.
  4. Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen jam in refrigerator before serving. Yield: about 5-1/2 cups.
Originally published as Surprise Raspberry Jam in Country Woman July/August 2003, p40


Reviews for Surprise Raspberry Jam

AVERAGE RATING
(9)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
hughesr
Reviewed Jul. 24, 2015

"There's always that much sugar in jam. It's what preserves the fruit. You could probably try no sugar jello."

MY REVIEW
1katzzee1
Reviewed Jul. 23, 2015

"Can this be canned like regular jam? (not put in freezer)"

MY REVIEW
tommypoo
Reviewed Aug. 18, 2014

"My son who doesn't like tomatoes never suspected a thing and said it was his favorite jam so far that I've made. I'm making it again this year!!"

MY REVIEW
Lynsue
Reviewed Jul. 28, 2014

"Could someone let me know if you use green or ripe tomatoes, of doesn't it matter. Have been wanting to try this but don't want to waste the ingred. lynsue4@msn.com Thanks"

MY REVIEW
PerlaRose
Reviewed Sep. 30, 2013

"I have made this twice this year and no one guessed that it is tomatoes! Very tasty and pretty red color."

MY REVIEW
lady01
Reviewed Aug. 28, 2013

"Sounds like a lot of sugar. Wondering if you could use less and still be a success? Could you use no sugar jello?"

MY REVIEW
wcglanzer
Reviewed Aug. 28, 2013

"I make this often and love to give it away with a loaf of freshly baked homemade bread!!"

MY REVIEW
Kilibrado
Reviewed Aug. 28, 2013

"My grandmother used to make this and it was always delicious. She always cooked the tomatoes down so there were no big chunks so you wouldn't get the taste of the tomato."

MY REVIEW
Cupcake_k9
Reviewed Jul. 14, 2013

"I had been given a bag of ripe tomatoes I needed to use quickly and found this recipe. I was shocked at the flavor. It had a slight hint of tomato when you bite into a chunk but was still unexpectedly good. Will have to take some to my vegan coworker"

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