Green-Tomato Raspberry Jam
(Cheryl Cook)8 cups pureed green tomatoes (clean and trimmed)
2 cups of raspberries
5 cups of sugar (calls for 10)
Mix and cook at a low boil for 25 to 30 minutes.
Add:
1 t. of lemon juice
1 package pectin (or 6 T)
2 3 oz. packages of raspberry jello
Bring back to a boil and cook for 10 minutes. Ladle into pint jars that have been sterilized. Water bath for 15 minutes. Set on counter overnight. Recipe says it makes 8 pints. (I got 6 from the recipe).
One note - I used red tomatoes as well as green ones. I think the red tomatoes give it a slight tomato taste. I think you wouldn't taste that with just green tomatoes.
This is not an approved recipe. Proceed with caution because it primarily contains tomatoes which are a low-acid food.
