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Surprise Raspberry Jam

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
    about 5-1/2 cups


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


  • Rinse three clean 1-pint plastic containers with lids with boiling water. Dry thoroughly.
  • 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.
  • 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.
  • Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen jam in refrigerator before serving.
Nutrition Facts
2 tablespoons: 82 calories, 0 fat (0 saturated fat), 0 cholesterol, 6mg sodium, 21g carbohydrate (20g sugars, 0 fiber), 0 protein.

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  • Clarissa
    Oct 4, 2019

    I love this recipe!! Thanks for posting it. I want to try the green tomato one because we had a really weird spring and I have lots of greens. If possible could you answer the question about sugar free jello. Does it work out the same way?

  • RuthThomas50
    Jul 25, 2016

    I still can't believe how good this is! Nobody would ever guess that tomatoes are the main ingredient. It tastes and looks wonderful and couldn't be easier to make.

  • hughesr
    Jul 24, 2015

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

  • 1katzzee1
    Jul 23, 2015

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

  • Seagal56
    Jul 13, 2015

    No comment left

  • tommypoo
    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!!

  • Lynsue
    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. [email protected] Thanks

  • PerlaRose
    Sep 30, 2013

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

  • lady01
    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?

  • wcglanzer
    Aug 28, 2013

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