Green Tomato Jelly
Description
A sweet and spicy homemade green tomato jelly recipe, made with raspberries and jalapeño peppers, creates a nice addition for apps, fish, or chicken.
Ingredients
•
5 cups finely chopped green tomatoes
•
4 cups white sugar
•
2 cups frozen raspberries
•
2 jalapeno peppers, finely chopped
•
1 (6 ounce) package raspberry-flavored gelatin mix (such as Jell-O®)
Directions
1
Inspect 10 (half-pint) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
2
Combine green tomatoes, sugar, raspberries, and jalapeños in a saucepan; cook and stir until sugar is dissolved and raspberries and tomatoes are broken down, about 15 minutes. Off heat, stir in gelatin until well blended.
3
Fill blender halfway with tomato-raspberry mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until smooth. Repeat with remaining tomato-raspberry mixture.
4
Pack jelly into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
6
Remove jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.