Quick Tomato-Strawberry Spread Recipe

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Quick Tomato-Strawberry Spread Recipe photo by Taste of Home

Quick Tomato-Strawberry Spread Recipe

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For a creative way to use up tomatoes from you garden, make this spread. The strawberry give it a fruity flavor everyone will enjoy.—Myra Innes, Auburn, Kansas

Recommended: Our Favorite Canning Recipes

MAKES:

18 servings

TOTAL TIME:

Prep: 5 min. Cook: 20 min. + standing

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VERIFIED BY Taste of Home Test Kitchen

Quick

MAKES:

18 servings

TOTAL TIME:

Prep: 5 min. Cook: 20 min. + standing

Ingredients

2 cups chopped peeled ripe tomatoes
1-1/2 cups sugar
1 package (3 ounces) strawberry gelatin

Directions

Rinse three 1-cup plastic containers and lids with boiling water. Dry thoroughly.
In a large stockpot, bring tomatoes and sugar to a boil over medium-high heat, stirring often. Reduce heat; simmer 15 minutes. Remove from heat; stir in gelatin until dissolved. Cool 10 minutes.
Fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours.
Spread is now ready to use. Refrigerate up to 3 weeks or freeze extra containers up to 12 months. Thaw frozen jam in refrigerator before serving. Thaw frozen spread in refrigerator before serving. Yield: 2-2/3 cups.

Originally published as Quick Tomato/Strawberry Spread in Country Woman July/August 1994, p35

Nutritional Facts

2 tablespoons: 86 calories, 0 fat (0 saturated fat), 0 cholesterol, 13mg sodium, 22g carbohydrate (21g sugars, 0 fiber), 1g protein.

Ingredients
Directions

2 cups chopped peeled ripe tomatoes
1-1/2 cups sugar
1 package (3 ounces) strawberry gelatin

Rinse three 1-cup plastic containers and lids with boiling water. Dry thoroughly.
In a large stockpot, bring tomatoes and sugar to a boil over medium-high heat, stirring often. Reduce heat; simmer 15 minutes. Remove from heat; stir in gelatin until dissolved. Cool 10 minutes.
Fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours.
Spread is now ready to use. Refrigerate up to 3 weeks or freeze extra containers up to 12 months. Thaw frozen jam in refrigerator before serving. Thaw frozen spread in refrigerator before serving. Yield: 2-2/3 cups.