Mock Raspberry Jam Recipe from Joy at KNRS
5 cups green tomatoes
5 cups sugar
6oz package raspberry jello
Grind or blend the tomatoes. I used my blender to make a pretty green mush
Pour in a sauce pan, and add 5 cups sugar. Boil until sugar is dissolved. Turn heat to low and cook for 25 minutes, stirring periodically.
Add 6 oz Raspberry jello, and cook for 1 minute. Pour in jars, seal. Process in a water bath for 15 minutes. I don't have a water bath, but I have a steam canner. I was worried about the timing, and the tomatoes being acidic, so I followed the directions for pureed tomatoes, and processed mine for 40 minutes.
You should get about 9 - 1/2 pints. I used pint jars, and got 4 1/2 jars. Unfortunately only 2 of the 4 sealed. There was either jam still on the lip of the jar preventing the sealing, or my seals were bad. So those 2 1/2 unsealed jars are in the fridge being used daily, and they are so delicious! It tastes just like raspberry jam, and the tomato seeds give the same texture as real raspberry jam.