Green Tomato Raspberry Jam

Green Tomato Raspberry Jam

44 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Recipe by  JEANIE BEAN

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

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Adjust Servings

Original recipe yields 112 servings



  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 (44)

Rate This Recipe
Rachel Hanks

Rachel Hanks

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.



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

Peggy 's Kitchen

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.

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Amount Per Serving (112 total)

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

Based on a 2,000 calorie diet



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Green Tomato Cake


next recipe:

Green Tomato Jelly