One of the things I do each fall is make some Strawberry or Raspberry jam from the last little green cherry tomatoes right before frost.
You can use regular sized tomatoes also.
For this recipe you will need around a quart and a half for each batch.
Make sure not to use any that are starting to ripen. No yellow or pink, just totally green ones.
I pick about 3 quarts so I can make one each of strawberry and raspberry.
Sugar
3oz package jello
Lemon juice
First wash the tomatoes to remove dirt, dust and chemical residue if you use pesticides.
You can use regular canning tomatoes but remove core and stem and cut out any blemishes
Put them through your grinder
Put them in a kettle and bring this to a boil. Stiring often. Simmer and cook this for 15 minutes.
Now measure out 2 cups of tomato and put in a smaller pan and add 2 cups sugar and 2 tsp lemon juice.
The lemon juice adds some tart and aids the product to keep longer.
Bring this to a boil an summer another 10 minutes and scraping off any foam that may occur.
Now add one 3 oz package of jello. Stir this in until all dissolved and distributed.
Now ladle into your sterilized jars and quickly seal with your hot lids, tightening down with bands.
Later You will hear your lids popping as they seal. ( this is a highly satisfying noise to hear)
This jam is good and quite surprising to folks when I give these out at work and church.
It's great on toast or english muffin or with PB.
Keep refrigerated after opening. I find it's best to use this up quickly once its opened.
Enjoy!
