Ingredients
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2 1/2
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1 1/2
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1
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Directions
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 , I made numerous batches of this jam to share with my daughters, and using a variety of boxed gelatins and assorted flavors of Kool-Aid The end results, while the jam tasted wonderful, I found the consistency of the jam to be extremely thick I mean really thick! I had to take a butter knife and stir the jam inside the jar vigorously for a minute or two, so I was able to spread it on my toast (I found I had to do this several times after removing the jam from the fridge ) The next time I decide to make this jam, I’m going to just use half the amount of gelatin per each batch of jam I make I’m hoping this will resolve the jam from being too thick! I will be experimenting with this recipe next year, and will post another review as to how the jam turned out Also, the flavors of gelatins and Kool-Aids used were Cherry Jell-O and Cherry Kool-Aid Grape Jell-O and Grape Kool-Aid Raspberry Jell-O and Roarin’ Raspberry Cranberry Kool-Aid Strawberry Jell-O and Strawberry Kool-Aid Strawberry Jell-O and Strawberry Kiwi Kool-Aid Tropical Fusion Jell-O and Mandarin Tangerine Kool-Aid
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Steps
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1
Done
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Combine Tomatoes and Sugar in a Large Saucepan; Bring to a Boil Over Medium Heat, Stirring Often. |
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2
Done
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Reduce Heat and Simmer, Uncovered, 20 Minutes. |
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3
Done
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Remove from Heat. |
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4
Done
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Add Jello, and Stir Until It Dissolves. |
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5
Done
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Pour Mixture Into Airtight Containers. |
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6
Done
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Store in Refrigerator Up to 1 Week, or Freeze Up to 6 Months. |
