MOCK RASPBERRY JAM
Another use for those unripe or end of season green tomatoes. It really does taste like raspberry jam! I got this recipe from Southern Living.
Provided by Miss Annie
Categories Vegetable
Time 45m
Yield 2 Half Pints
Number Of Ingredients 3
Steps:
- Combine tomatoes and sugar in a large saucepan; bring to a boil over medium heat, stirring often.
- Reduce heat and simmer, uncovered, 20 minutes.
- Remove from heat.
- Add Jello, and stir until it dissolves.
- Pour mixture into airtight containers.
- Store in refrigerator up to 1 week, or freeze up to 6 months.
Nutrition Facts : Calories 794.2, Fat 0.5, SaturatedFat 0.1, Sodium 228.8, Carbohydrate 199.9, Fiber 2.5, Sugar 195.3, Protein 6
RASPBERRY FREEZER JAM
The BEST homemade raspberry jam that requires just four simple ingredients and will last in the freezer for up to one year!
Provided by Lauren Allen
Categories Side Dish
Time 30m
Number Of Ingredients 5
Steps:
- *Use firm, ripe berries for the best flavor and set. (You don't want to use overripe berries or the jam may be too soft and runny.)
- Wash and rinse glass or plastic containers. How many you use depends on how big they are. This recipe makes about 7-8 cups of jam.
- Add berries to a large bowl and lightly mash them. Be careful not to over mash them---hey should still look fairly chunky, but not like whole berries.
- Measure out exactly 3 cups of mashed berries and pour them into a separate large bowl. (If you have leftover mashed berries you could freeze them for smoothies or use them for topping on pancakes or waffles.)
- Gradually stir in 1 cup of the sugar to the mashed berries, and stir until sugar is dissolved. Repeat, adding just one cup of sugar at a time and then mixing, until you use up the remaining 4 1/4 cups of sugar.Let stand for 10 minutes.
- In a small saucepan, stir together pectin with 3/4 cup water. Bring to a rolling boil (a boil that doesn't stop when stirred) over medium-high heat, stirring often. Boil for one minute, stirring constantly. Remove from heat.
- Stir pectin into the berries mixture. Continue stirring the mixture until sugar is completely dissolved and no longer grainy. This step is important! (see notes in post above).
- Pour jam into containers, leaving 1/2in of space at the top of the container, for expansion. Cover with lid and allow jam to rest at room temperature for 24 hours before freezing.
- Jam will keep for up to 3 weeks in the refrigerator, or freeze for up to one year.
- You might also like Peach Jam or Strawberry Jam!
Nutrition Facts : Calories 575 kcal, Carbohydrate 147 g, Protein 1 g, Sodium 15 mg, Fiber 6 g, Sugar 134 g, ServingSize 1 serving
MOCK RASPBERRY PRESERVES
Got this recipe from friend who cooks often. Nothing like living in the country to get great recipes from South Texas women.
Provided by Sharon Whitley @aggiemom20002000
Categories Jams & Jellies
Number Of Ingredients 3
Steps:
- Dice tomatoes and blend until puree. Bring tomatoes and sugar to a boil. Cook for 5-10 minutes, stirring constantly. Remove from heat and stir in contents of Jell-O packet. Spoon into jars and seal.
TOMATO RASPBERRY JAM
This is the easiest and fastest Jam recipe I have ever made and you would never know it had tomatoes in it. My Mom's friend makes this and when my Mom told me about it I was saying "no way" but when I tried it I was hooked. I planted extra tomatoes in my garden this year just to make this!! My 4 year old son just loves it!
Provided by Mnheartbreaker
Categories Low Protein
Time 50m
Yield 6 jelly jars
Number Of Ingredients 3
Steps:
- Boil together Tomatoes and sugar for 15 minutes Stir constantly.
- Take off of heat and stir in one Large package of Raspberry Jello. Stir till the jello has disolved into tomatoes and sugar mixture.
- Put into jars and seal.
Nutrition Facts : Calories 780, Fat 0.3, SaturatedFat 0.1, Sodium 139.5, Carbohydrate 198.2, Fiber 1.8, Sugar 194.8, Protein 3.5
GREEN TOMATO RASPBERRY JAM
Nobody guesses that green tomatoes are in this very tasty jam. It freezes well, cans easily, and the preparation is very quick.
Provided by JEANIE BEAN
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 40m
Yield 112
Number Of Ingredients 3
Steps:
- 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.
- Spoon into hot, sterilized jars and seal; or, pour into freezer containers and freeze.
Nutrition Facts : Calories 38.2 calories, Carbohydrate 9.3 g, Fat 0.2 g, Fiber 0.1 g, Protein 0.3 g, Sodium 34.7 mg, Sugar 8.4 g
RASPBERRY JAM
In just under an hour and with only three ingredients, you can make a batch of raspberry jam that's bursting with flavor and color. We found that macerating the berries prior to cooking helps release more of their natural fruit pectin, eliminating the need for any additional thickener. Serve the jam on toast, as part of a cheese board or over yogurt or even ice cream.
Provided by Food Network Kitchen
Categories condiment
Time 40m
Yield 2 1/2 cups
Number Of Ingredients 3
Steps:
- Toss the raspberries, sugar and lemon zest and juice in a medium saucepan to combine, then mash slightly to release some of the berry juice. Set aside for 10 minutes to allow the raspberries to macerate and the sugar to dissolve. Meanwhile, place a small plate in the freezer to chill; this will be used to test the doneness of the jam.
- Place the saucepan over medium-high heat. Bring the mixture to a boil and then reduce the heat to medium, stirring frequently. Continue to cook until the jam becomes thick and syrupy, about 25 minutes. To test doneness, place a small amount of the jam onto the chilled plate and freeze for 2 minutes. Drag your finger or spoon through it. If the jam holds its shape and thickness, the jam is done; remove from the heat. If it's runny, continue to cook and test again in 5-minute increments. Once the jam has reached the right consistency, transfer to jars and cool completely before storing, covered tightly. Jam will keep in the refrigerator up to 6 months.
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