Surprise Raspberry Jam
You'd never know there were tomatoes in this jam... it's jam-a-licious!
- 5 cups chopped peeled fresh tomatoes
- 4 cups sugar
- 1 Tbsp lemon juice
- 2 pkg raspberry gelatin (3 oz, each)
In a large Dutch oven, combine tomatoes, sugar and lemon juice. Cook and stir over high heat until mixture comes to a boil. Reduce heat; simmer, uncovered for 25 minutes. Remove from heat and skim off any foam, if necessary. Stir in gelatin until completely dissolved.
Pour into jars or containers; cool to room temperature, about 1 hour. Cover and let stand for 3 hours or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks. Enjoy!