A sweet and spicy homemade green tomato jelly recipe, made with raspberries and jalapeño peppers, creates a nice addition to grilled fish or chicken.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
44 Calories
Recipe Instructions
Step 1
Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Step 2
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.
Step 3
Inspect jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until tomato-raspberry mixture is ready. Wash new, unused lids and rings in warm soapy water.
Step 4
Combine green tomatoes, sugar, raspberries, and jalapeño peppers together in a saucepan; cook and stir until sugar is dissolved and raspberries and tomatoes are broken down, about 15 minutes. Remove from heat; stir in gelatin mix until well blended.
Step 5
Fill blender halfway with tomato-raspberry mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Puree in batches until smooth. Repeat with remaining tomato-raspberry mixture.
Step 6
Pack tomato-raspberry mixture into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
Ingredients
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®)
