Green Tomato Raspberry Jello Jelly Recipe ~ What to do with Green Tomatoes #Hacks
I am excited to share this Green Tomato Raspberry Jello Jelly Recipe with you! id you know that you can make Raspberry flavored jelly with green tomatoes. I know it sounds WEIRD, I totally understand. But take my word for it, you can not taste the tomatoes at all. I did not tell my kids what was in the jelly till AFTER they ate a whole jar (took about a week)…. I then told them it was made out of tomatoes they wouldn’t believe me. My husband said it taste like the filling in a jelly doughnut 🙂
This recipe is rather quick and easy, go ahead and give it a try!
Green Tomato Raspberry Jello Jelly Recipe ~ What to do with Green Tomatoes
Cook time about 30 minutes
You will need:
- 4 cups diced green tomatoes
- 4 cups white granulated sugar
- 1 6oz Raspberry Jello packet
- 1 pint jars with lid and band for canning HOT and sanitized (or use freezer container)
Directions
Start by washing your green tomatoes. The dice them and measure out 4 cups, add to a pot on the stove. Also add 4 cups sugar. Stir the sugar and tomatoes till the sugar dissolves. Bring to a boil and boil for 10 minutes. Turn off heat. Use an immersion Blender
Next mix in a 6oz dry jello package, still till well blended. Simmer for an additional 20 minutes.
Add the hot Green Tomato Raspberry Jello Jelly into a canning jar leaving a 1/2 inch of space in the top of the jar. You want the jar hot, you can do this by putting them in hot water on the stove or putting them on the sanitize cycle in your dishwasher. Wipe the rim of your jar clean, add a lid secure with a metal ring. Turn upside down for 5 minutes. Then turn them right side up again, most of them will “pop” sealed right after you flip them over. But others might take a while longer. Make sure they have sealed, once opened store in the refrigerator. Unopened jars of Green Tomato Raspberry Jello Jelly should stay good up to a year.
****** Update from reader Nancy
I just discovered your Green Tomato Jam recipe and have a couple of comments that may answer a question or two from the comments I saw (I couldn’t find the comments again on my phone, so that’s why I came here).
1) Just semantics: it’s jam, not jelly. For jelly, think jello–clear, juice only.
2) This recipe is very similar to some rhubarb jam I’ve made for many years (I’m very old!). That recipe is boiled for 25 minutes, then jello and crushed pineapple is added. I made the mistake once of thinking that the jello was added instead of pectin, that the jello was what made it set up (I tried that once when I ran out of pectin for another recipe. Whoops!). Not so. The jello is merely for taste (strawberry is great with rhubarb; I can’t wait to try the raspberry). One of your readers asked if she could thicken it by adding more jello. No, that would just make it sweeter and “stronger” tasting.
3) (I guess it’s a continuation of the last) The natural pectin in the fruit/tomatoes is being developed by the cooking. So cook it more to thicken it.
Happy cooking, and thanks for the recipe!
Printable Recipe
Green Tomato Raspberry Jello Jelly Recipe
Green Tomato Raspberry Jello Jelly Recipe ~ What to do with Green Tomatoes
- 4 cups diced green tomatoes
- 4 cups white granulated sugar
- 1 6 oz Raspberry Jello packet
- 1 pint jars with lid and band for canning HOT and sanitized (or use freezer container)
- Start by washing your green tomatoes. The dice them and measure out 4 cups, add to a pot on the stove. Also add 4 cups sugar. Stir the sugar and tomatoes till the sugar dissolves. Bring to a boil and boil for 10 minutes. Turn off heat. Use an immersion Blender to blend the tomatoes, til all the large chunks are smooth. You can use a normal blender if you don’t have an immersion blender but remember it is SUPER HOT so be very careful.
- Next mix in a 6oz dry jello package, still till well blended. Simmer for an additional 20 minutes.
- Add the hot Green Tomato Raspberry Jello Jelly into a canning jar leaving a 1/2 inch of space in the top of the jar. You want the jar hot, you can do this by putting them in hot water on the stove or putting them on the sanitize cycle in your dishwasher. Wipe the rim of your jar clean, add a lid secure with a metal ring. Turn upside down for 5 minutes. Then turn them right side up again, most of them will “pop” sealed right after you flip them over. But others might take a while longer. Make sure they have sealed, once opened store in the refrigerator. Unopened jars of Green Tomato Raspberry Jello Jelly should stay good up to a year
Green Tomato Raspberry Jello Jelly Recipe
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JeanneneHaganLamoreau It should not be super thin? I am not sure if you dumped it out and tried to add another… since I have not done it myself? SORRY wish I had a better answer for you
I made the jam.. And its thinner than regular jam. Is it supposed to be?? And can I take and dump it into a pot and add another jello and/or pectin.??? So it will solidify a little more. And water bath boil them again. Also it is sooo sweet,, Not really too bad other than that. I had some on toast and it was good..
I made this jam last night and was confused because the directions did not say to give them a hot water bath after placing them in the jar. Except for the water bath I did follow your directions and they look really good.
polarrow I would assume YES… just not sure since i have never waited till the next day. But I think you should be ok.
I’ve prepared my tomatoes placed them in a pot with sugar then realized I have no jello, will it be ok in there until tomorrow? I haven’t boiled it yet it’s just sitting in the pot. Thanks
I hope you love it as much as we do. 🙂
We are trying tomorrow. Have 2 windowsills full of green tomatoes.
I know it sounds weird.. . but it is pretty amazing
John W Jacobs
The tomato seeds make it look like raspberry jam… and Jello makes it taste like raspberry jam….its crazy but good
You can NOT tell there are tomatoes in it… pretty amazing