Recipes » Canning ~ Preserving » Mock Raspberry Jam aka Green Tomato Jam

Mock Raspberry Jam aka Green Tomato Jam

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Summer is a lovely time to make jams and jellies- here is an absolutely delicious Mock Raspberry jam, that uses an item that is overly abundant in the garden- Green Tomatoes!

Green Tomato aka Mock Raspberry Jam

If you’ve never tried Mock Raspberry jam you’re in for a treat, This delicious jam recipe utilizes fresh green tomatoes, but your tastebuds will never even know they’re there. It’s an excellent way to get little ones or picky eaters to eat fresh veggies- just don’t tell them what’s in it.

Unlike many tomato recipes, you won’t need to take the time to remove the seeds from the fruit. They just add authenticity to the idea that you’re eating raspberries!   For this recipe, we usually use large, full green tomatoes that are just starting to ripen.Green Tomato Jam Recipe

Ripe tomatoes aren’t really recommended for a couple of reasons. First, they won’t have the correct texture, they can take on a graininess.  Secondly, they add too much tomato flavor, overpowering the fruity flavor of the jam. So do yourself a favor and use nice, fat, green tomatoes!

Mock Raspberry Jam aka Green Tomato Jam

You’ll Need:
2-1/2 cups shredded/finely chopped green tomatoes (about 3 medium)
1 1/2 cups sugar
1 package (3 ounces) raspberry Jello (Or Blackberry Jello, or Mixed Berry Jello)

In a large saucepan, bring shredded tomatoes and sugar to a boil. Reduce heat; simmer, uncovered, for 20 minutes over very low heat.

Remove from the heat; stir in gelatin until dissolved. Skim off any foam. Ladle into jars or freezer containers, leaving 1/2-in. headspace.

If freezing, Cool before covering with lids. Refrigerate. Yield: about 3 cups.

Other Flavor Ideas

This recipe is delicious with either Raspberry or Blackberry gelatin or strawberry to make various flavors of jam. We have tried the mixed berry gelatin and it received mixed reviews, only 3 out of 4 family members liked it.

If you’d prefer less sugar, you can reduce it to 1 cup instead of 1 1/2 cups, particularly since jello is already very sweet on it’s own.

Note: We have NOT tried this recipe with Splenda or any other sweetener, but we’d love to hear your results if you do!

The jam lasts about a week in the fridge or up to 6 months in the freezer.

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