Green Tomato Jam

Don't know if anyone else has this problem but....

I pulled my tomato plants a little while ago before the frost got to them. I usually let the tomatoes sit on the counter until they ripen and then use them but I'm getting tired of looking at them!

I had been told that one can do a lot with green tomatoes so I started looking for recipes and found this. Looked intriguing and the rest of the counter sitters went into a pot and I was pleased with the end result. My friends who volunteered to taste test liked it too.

Green Tomato Raspberry Jam

8 c. green tomatoes, finely chopped
12 oz (1 package) frozen raspberries
10 c. sugar
1 T lemon juice
2 (3 oz.) raspberry jello
1 pkg. pectin

Wash & core the tomatoes. Then chop into very small chunks. You might want to put them in a blender or processor. Put the 8 cups of chopped tomatoes into a large pot. Add the raspberries and pectin to the tomatoes. Bring to a boil, add the sugar and cook until dissolved. Add the lemon juice and jello to the pot. Let simmer for another 10 minutes (watch carefully so it doesn't boil over).

Sterilize 7 pint jars and lids. Pour the hot jam into each jar leaving a 1/2 inch head space.  Wipe off the tops of the jars, screw on the lids, and place in a hot water bath for 15 minutes. Cool on rack on counter until sealed and completely cooled. Store in cool, dark place up to one year.

Mine took a day or two to set up so don't panic if it seems a little soft! When checking the internet for recipes I found others that interchanged flavors using strawberries/strawberry jello etc. instead of raspberries. So feel free to switch it up and let us know how it turns out. :)
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