This recipe is a little different than the one in Mom's cookbook. My cousin Sonya Hill sent this to me last fall, but I had already pulled out my tomato plants.
Green Tomato/Raspberry jam
4 1/2 Cups ground green tomatoes
3 Cups white sugar
mix the above together and boil for 15 minutes, stirring constantly.
Add: 1 Tablespoon lemon juice
1 large box Raspberry jello
Stir and heat - - put in sterilized jars. This fills about 7 half pints. Water bath for 15 minutes (for 2,000 ft. elevation) or refrigerate and use within 1 month.
Sonya wrote, It tastes just like raspberry jam, except the seeds are much softer.
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