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Surprise! It’s Green Tomatoes

published by Judy Sheldon on Apr 20, 2009

With tomatoes gaining so much momentum in studies regarding health, this recipe for raspberry jam should be an excellent addition to your collection.

Raspberry Jam

One day while having dinner at my mom and dad’s house she passed me the home made jam to spread on my hot home made biscuits. It was so good. As children my sister and I often picked fresh raspberries along the road and brought them home for Mom to make preserves. This brought back memories. Mom sure can cook.

I noticed a silly little smirk on Mom’s face and a twinkle in her eyes, when she asked “What kind of jam do you think you’re eating?” When she told me I was eating green tomatoes, I didn’t believe her until she showed me the recipe. Green tomatoes have both a tart and sweet flavor, and the cooking brings out more of the sweetness. The seeds are tiny and will put you in the mind of raspberry seeds. See if you can tell the difference.

Read more in Sauces and Gravy
« Peanut Butter Satay Sauce
Spaghetti Sauce »

And I just can’t say enough good things about tomatoes. Read BC Doan’s articles about organic food: How to Switch to Organic Foods and How to Understand Organic Food Labels

When buying food, organic should be your first choice. Tomatoes contain lycopene and according to George Mataljan of the Worlds Healthiest Food Organization “Organic ketchup delivers three times as much of the cancer-fighting carotenoid, lycopene, as non-organic brands”. So it stands to reason the organically grown tomatoe would too. The anti-oxidant property of tomatoes helps to protect cells and other body structures from oxygen related damage. Lycopene also plays an important role in guarding our body against cancer and heart disease. Tomatoes are an excellent source of fiber, so they help to keep our cholesterol lower, plus they are beneficial in neutralizing many other free radicals.

Ingredients

  • 4 cups unpeeled ground green tomatoes (save juice & pulp)
  • 4 cups sugar
  • 1 (6 0z) pkg. raspberry gelatin
  • freezer jars
  • blender
  • medium sized pan

Method

  1. Process chopped or sliced green  tomatoes in the blender until you have 4 cups worth.
  2. Nutrition found in tomatoes Dump tomatoes from the  blender into a medium sized pan. Mix tomatoes with sugar. Bring to a boil, boiling for 20 minutes.
  3. Allow mixture to come to a rolling boil. After boiling for 5 minutes, reduce heat and allow to boil slowly stirring ever 5 minutes only enough to blend.
  4. Remove from heat. Stir in gelatin until dissolved. Pour into freezer jars. Cool and freeze.

Let me know if you can tell the difference.

25 Responses so far | Have Your Say!

  1. # 1 by Evelyn Moore
    April 20th, 2009 at 4:32 am #

    Great recipe – will try this later this year

  2. # 2 by Louie Jerome
    April 20th, 2009 at 6:24 am #

    Sounds like a great idea.

  3. # 3 by BC Doan
    April 20th, 2009 at 6:46 am #

    I didn’t know that you can use green tomatoes to make raspberry jam..Great recipe, Judy!

  4. # 4 by nobert soloria bermosa
    April 20th, 2009 at 7:21 am #

    i love tomatoes and i am sure this is good,thanks Judy

  5. # 5 by Christine Ramsay
    April 20th, 2009 at 8:23 am #

    That sounds really good. I thought it would turn out green.

    Christine

  6. # 6 by CHAN LEE PENG
    April 20th, 2009 at 9:36 am #

    Yummy, yummy, make me one, sister!

  7. # 7 by Lex92
    April 20th, 2009 at 3:10 pm #

    yummy!! That sounds amazing right now! toast and raspberry jam… yum!

  8. # 8 by Judy Sheldon
    April 20th, 2009 at 6:33 pm #

    Evelyn, Louie, BC, Nobert, Christine, Chan, Alexa, thanks for your support. I told you it was a surprise!

  9. # 9 by Darlene McFarlane
    April 20th, 2009 at 9:30 pm #

    Wow! Who woulda thunk it? I can’t wait to try this one.

  10. # 10 by Daisy Peasblossom
    April 20th, 2009 at 11:11 pm #

    Fun recipe! Years ago, when I was (usually) out of stuff, I substituted green tomatoes for pineapple in a stir-fry recipe. It worked!

  11. # 11 by Judy Sheldon
    April 21st, 2009 at 6:21 am #

    Darlene & Daisy, thanks for your support.

  12. # 12 by papaleng
    April 21st, 2009 at 6:45 am #

    sounds delicious. got to try it.

  13. # 13 by Judy Sheldon
    April 21st, 2009 at 7:38 pm #

    Papaleng, It is. Thanks for reading my green tomato jam recipe.

  14. # 14 by chuckiesd
    April 22nd, 2009 at 4:33 am #

    This is really new.. i just saw tomato in green. Good recipe as well

  15. # 15 by Judy Sheldon
    April 22nd, 2009 at 6:09 am #

    Chuckiesd, thank you for reading & commenting.

  16. # 16 by DA Cournean
    April 22nd, 2009 at 7:06 am #

    Great recipe. I love eating big juicy red tomatoes. But we seem to grow way too many every year and my hubby doesn’t care for tomatoes at all. He most certainly loves jam though. There is a tomato jelly too that I make that goes well with meat. Thanks for sharing!

  17. # 17 by Judy Sheldon
    April 22nd, 2009 at 3:31 pm #

    Thanks DA for reading. Ibet he wouldn’t know this has tomatoes in it. I didn’t. lol

  18. # 18 by Anne Lyken-Garner
    April 23rd, 2009 at 11:44 am #

    This sounds really tasty. I had no idea about this. Thanks for sharing.

  19. # 19 by Judy Sheldon
    April 23rd, 2009 at 6:35 pm #

    Anne, thanks for reading and for your support.

    Take care & God bless!

  20. # 20 by Hazel Crowther
    April 24th, 2009 at 6:24 am #

    Sounds very nice and thanks for the information.

  21. # 21 by Ruby Hawk
    April 25th, 2009 at 7:03 pm #

    It sounds tasty. I’ll try this one. Myi mother always made chow chow with green tomatoes. It was tart and good to go with bland veggies or meat.

  22. # 22 by Judy Sheldon
    April 26th, 2009 at 8:27 am #

    Thanks, Ruby for visiting my green tomato recipe. You have to tell me about chow chow.

  23. # 23 by valli
    May 2nd, 2009 at 5:20 am #

    Great recipe.

  24. # 24 by Judy Sheldon
    May 2nd, 2009 at 8:54 am #

    Valli, thank you again for your support.

    Take care & G♥d bless!

  25. # 25 by swatilohani
    June 18th, 2009 at 1:18 am #

    fab

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