Surprise Raspberry Jam Recipe
Surprise Raspberry Jam Recipe photo by Taste of Home

Surprise Raspberry Jam Recipe

Read Reviews
5 9 9
Publisher Photo
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


  • 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


  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

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
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."

Reviewed Jul. 23, 2015

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

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!!"

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. Thanks"

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."

Loading Image