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Green Tomato Raspberry Jam

Green Tomato Raspberry Jam

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JEANIE BEAN

Nobody guesses that green tomatoes are in this very tasty jam. It freezes well, cans easily, and the preparation is very quick.

Ingredients {{adjustedServings}} servings

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Original recipe yields 112 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 38 kcal
  • 2%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 9.3g
  • 3%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 35 mg
  • 1%

Based on a 2,000 calorie diet

Directions

  1. Combine tomatoes and sugar in a large saucepan and bring to a boil over medium heat. Stir and cook about 10 minutes. Add the gelatin, reduce heat to low, and simmer for 20 minutes.
  2. Spoon into hot, sterilized jars and seal; or, pour into freezer containers and freeze.
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Reviews

Rachel Hanks
146
2/11/2008

Wow! This was impressive. The first batch I made I grated the tomato and it was a bit too stringy. The next batch I blended the tomato for a few seconds and it was much better texture. Also be careful not to boil too long. I didn't have enough moisture so the jam was too thick.

NOT2LS1
101
9/16/2003

This recipe was good but a little too sweet. Next time I make it I will cut back the amount of sugar used

Peggy 's Kitchen
86
9/17/2005

This is a great recipe. You can use Strawberry gelatin instead of Raspberry gelatin for a different taste, if you have a lot of green tomatoes left in the garden in the fall.