Last Saturday, I pulled the last of the green pepper, tomato, and cucumber plants from my outside vegetable garden. Which signals the end of summer for me. My garden did awesome this year. We had all the fresh produce we wanted to eat and still had more than enough to can, freeze, and dehydrate. I feel very blessed with how well the garden did this year.
After cleaning up the garden, I ended up though with a lot of green tomatoes. Not knowing what to do with all those tomatoes, and not wanting to waste them by just throwing them out, I asked my Facebook friends what they did with their green tomatoes.
I received several replies, and among them was a recipe for green tomato jam which sounded easy, and something that I wanted to try...and so I did. It ended up being one of most delicious jams that I ever have tasted. I don't know how I ever missed out on this succulent awesomeness before, but I had so I thought that I would pass it on just in case someone else also has missed this recipe. It is definitely a keeper.
What you will need: (You can easily double or halve this recipe)
- 4 cups blended green tomatoes
- 4 cups sugar
- 2 Tablespoons lemon juice
- 6 ounce box of raspberry jello
Chop up green tomatoes and put into blender
Use the pulse setting on the blender to blend the tomatoes together.
Put blended tomatoes into a cooking pot, add sugar and lemon juice. Cook at a slow boil for 20 minutes stirring a few times.
This is what it looks like after the 20 minutes. NOTE: It will be very thin at this point until the jello is added.
Very Slowly add jello, stirring all the while. Put into jars and seal.
I hope that you enjoy this as much as what I and my family do. Thanks for visiting and reading my blog. :-)
