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Surprise Raspberry Jam Recipe

Surprise Raspberry Jam Recipe

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 YIELD:44 servings


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


  • 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.

Nutritional Facts

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

Reviews for Surprise Raspberry Jam

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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."

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?"

Reviewed Aug. 28, 2013

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

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."

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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