Green Tomato Raspberry Jam

Recipe View In a large, heavy-bottomed saucepan, combine the shredded green tomatoes and granulated sugar. (2 minutes)

Recipe View Place the saucepan over medium heat and bring the mixture to a rolling boil, stirring constantly to prevent scorching. Continue boiling for approximately 10 minutes, or until the tomatoes soften slightly and the mixture begins to thicken. (12 minutes)

Recipe View Reduce the heat to low. Stir in the raspberry flavored gelatin mix until completely dissolved and no lumps remain. (3 minutes)

Recipe View Simmer gently for 20 minutes, stirring occasionally to prevent sticking, until the jam reaches your desired consistency. It will thicken further as it cools. (20 minutes)

Recipe View Remove from heat and carefully ladle the hot jam into sterilized jars, leaving 1/4-inch headspace. Wipe the jar rims clean, place lids on top, and screw bands on until fingertip tight. (15 minutes)

Recipe View Process in a boiling water bath for 10 minutes according to standard canning procedures to ensure a proper seal and long-term storage. Alternatively, allow the jam to cool completely and store in freezer-safe containers in the freezer for up to 6 months.