Thursday, July 21, 2016

Raspberry Jam......with Tomatoes........

Tomatoes will soon be coming on strong and you don't know what to do with all of them, Right? Well, cast your eyes on this recipe. Not only raspberry but think how good strawberry would be!!

Frozen Raspberry Jam  
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. Yield: about 5-1/2 cups 
Note: 2 tablespoons: 82 calories, 21g carbohydrate 
Till next time........

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