Welcome To The Shakin 'N Bakin Blog!
Welcome to my blog! I love to cook and bake for my family. I hope you enjoy the recipes, foodie reviews, foodie giveaways and cooking tips posted on my blog.
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Thursday, November 13, 2014
Now that our gardening season is coming to an end...I have been really busy making up fresh batches of raspberry green tomato freezer jam for my family. I typically get 7 to 10 half-cup servings every time I make a batch. It will depend on the size of your tomatoes of course! Here is grandma's recipe.
5 to 6 cups chopped green tomatoes
3 cups granulated sugar
2 boxes red raspberry gelatin mix
Wash and chop up your fresh green tomatoes. I normally use 7 to 10 large green tomatoes which gets me 5 to 6 cups of chopped green tomatoes. Toss them into a pan with hot water, just enough water to cover them. Bring to a boil, stir in the granulated sugar and reduce heat. Simmer mixture on low for 15 to 20 minutes. It is done when everything is soft and squishy. Use a potato masher to mash up the pulp as it cooks...unless you like it chunky. Also, I fish out any tomato skins that float to the top as it cooks down.
Stir in the raspberry gelatin mix until all ingredients are well combined. Simmer over low heat for an additional five minutes. Turn off heat and let mixture sit in the pan for 5 to 8 minutes and then spoon it into freezer-safe containers. Label and freeze. They will keep for up to 1 year.