Green Tomato Jam

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Green Tomato Jam


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  • Author: Jill Baker

Description

This unconventional way of using up those green tomatoes will leave you asking yourself how on earth this works so well as a jam!


Ingredients

Units Scale

8 c. Ground Green Tomatoes
23 c. Sugar
6oz. Jello


Instructions

  1. Add ground tomatoes into a pot and bring to a boil.
  2. Allow to boil for 15 minutes.
  3. Add in sugar and jello.
  4. Bring back to a boil and allow to boil for another 3 minutes or until thick
  5. Place in sterilized jelly jars with sterilized lids.

Notes

This was provided by our very own Beth Ritzman.

Blueberry Raspberry Jam

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Blueberry Raspberry Jam


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  • Author: Jill Baker
  • Yield: 4 half-pints 1x

Description

When it’s berry season, you have to ensure you put some up (preserve) to enjoy over the winter (for those who have a winter.) This jam will help you make it through those dreary winter days.

This jam recipe combines two berries to create a duo jam that is sure to please everyone!


Ingredients

Scale

4 c. Fresh Blueberries, washed, sorted to remove stems and soft berries

4 c. Fresh Raspberries, washed, sorted to remove stems and soft berries

2 Tbsp. Lemon Juice

2 Tbsp. Water

1.75 oz. Package Pectin

5 1/2 c Sugar


Instructions

To Prepare Jam:
1. Combine berries with lemon juice, water, and pectin in a soup pot (or any deep pot.)
2. Place over high heat and bring to a hard boil (continues to boil when stirred), stir often.
3. Add in sugar and stir constantly until mixture returns to a boil.
4. Allow to boil for exactly 1 minute.

To Finish:
1. Ladle hot jam into hot, sterile jars leaving 1/4 head space.
2. Wipe rim of jars to remove any jam.
3. Seal with sterilized lids.
4. Process in a boiling water bath for 10 minutes.
5. Remove from water bath and place on a table lined with towels.
6. Allow to cool, untouched, for 24 hours
7. Label and store

Notes

If unsure how to process items in a water bath or for preservation information, please consult the current USDA guidelines.

This recipe is from a world community cookbook “Simply in Season” by Mary Beth Lind and Cathleen Hockman-Wert