Shakin & Bakin Foodie Blog

When I was a little girl...I used to sit in the kitchen and watch my grandmother make large batches of Raspberry Green Tomato Jam. Most of the time she canned them but every once in awhile she would turn them into freezer jam which is super easy to do.

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.
Raspberry Green Tomato Freezer Jam Recipe

5 to 6 cups chopped green tomatoes
boiling water
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.