Green Tomato Jam
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- 4 c
- green tomatoes, crushed fine
- 3 1/2 c
- sugar (splenda works to make this sugar free)
- 6 oz
- raspberry or strawberry jello mix (again, can use sugar free jello mix and it works fine)
1In a med-large pot, mix tomatoes and sugar/splenda together. Bring to a boil and then reduce heat to a low simmer for 20 minutes, stirring every so often.
2Remove from heat and add jello mix, stirring until it's completely disolved. Pour into hot canning jars and seal. This jam can be frozen, once cooled, or put in fridge to start using right away.