Recipe: Mock raspberry jam (aka green tomato jelly)
- 5 cups finely chopped green tomatoes
- 4 cups sugar
- 6 ounces (2 small packages) raspberry Jell-O
1 Measure tomatoes into a large saucepan.
2 Add sugar and bring to a boil over medium heat; let cook for 15 minutes, stirring frequently.
3 Skim foam from the top and discard.
4 Add the Jell-O and stir well so the mixture doesn’t stick to the pan. Bring to a low boil and boil for 1 minute.
5 Pour into sterilized jars and cover tightly. Let cool before refrigerating.
Yield 4–6 (1⁄2 pint) jars
Note: Keeps in refrigerator for about 3 weeks.
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Excerpt from Jams & Jellies: In Less Than 30 Minutes by Pamela Bennett, Copyright © 2011. Photography Copyright © 2011 Joyce Oudkerk Pool. Excerpted from Gibbs Smith. All rights reserved.