Tuesday, September 11, 2012

Tomato Jam Recipe


This recipe is effortless as far as tomatoe-preservation goes. 
I blended mine in the blender: seeds, skin, and all.
 
My Mom has been off-handedly mentioning this recipe for a few years.  I've been thinking, " Tomatoe Jam....Ugh."
 
Nevertheless, the results of this recipe are a cheery, sunny-tasting jam.
(I'd make it again.)

 
In case you can't read the picture:
 
Tomato Jam
 
4 c cooked tomatoes
5 c sugar
 
Bring to a boil and let simmer for 18 minutes. 
Add 1 package of raspberry or strawberry jello. 
 Keep in refrigerator, or freeze.
 
PS I didn't cook my tomatoes first.  I blended them up and then "brought to a boil. etc..."
 

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