Recipes

[Britbrit13]

I had left over tomatoes,I made this it was really good..just a hint of Tomato!!

My grandmother used to make this and it was always delicious. She always cooked the tomatoes down so there were no big chunks so you wouldn't get the taste of the tomato.

• 5 cups chopped peeled fresh tomatoes
• 4 cups sugar
• 1 tablespoon lemon juice
• 2 packages (3 ounces each) raspberry gelatin

• Rinse three clean 1-pint plastic containers with lids with boiling
• water. Dry thoroughly.
• In a large saucepan, combine tomatoes, sugar and lemon juice. Cook
• and stir over high heat until mixture comes to a boil. Reduce heat;
• simmer, uncovered, 25 minutes. Remove from heat. Skim off foam if
• necessary. Add gelatin; stir until completely dissolved.
• Immediately fill all containers to within 1/2 in. of tops. Cool to
• room temperature, about 1 hour. Wipe off top edges of containers;
• cover with lids. Let stand at room temperature 3 hours or until set,
• but not longer than 24 hours.
• Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 12
• months. Thaw frozen jam in refrigerator before serving. Yield: about
• 5-1/2 cups.

Nutrition Facts: 2 tablespoons equals 82 calories, trace fat (trace saturated fat), 0 cholesterol, 6 mg sodium, 21 g carbohydrate, trace fiber, trace protein.