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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 44 |
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I've made this jam for many years and no one has been able to guess the secret ingredient Ingredients:
5 cups chopped peeled fresh tomatoes |
4 cups sugar |
1 tablespoon lemon juice |
2 packages (3 ounces each) raspberry gelatin |
Directions:
1. Rinse three clean 1-pint plastic containers with lids with boiling water. Dry thoroughly.
2. In a large saucepan, combine tomatoes, sugar and lemon juice. Cook and stir over high heat until mixture comes to a boil. Reduce heat; simmer, uncovered, 25 minutes. Remove from heat. Skim off foam if necessary. Add gelatin; stir until completely dissolved.
3. Immediately fill all containers to within 1/2 in. of tops. Cool to room temperature, about 1 hour. Wipe off top edges of containers; cover with lids. Let stand at room temperature 3 hours or until set, but not longer than 24 hours.
4. Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen jam in refrigerator before serving. Yield: about 5-1/2 cups.
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