Hello, autumn weather! We had a stormy, windy, frosty night last night, which means it's time to bring in the green tomatoes. Do you have any idea how many green tomatoes you get from 19 tomato plants? A lot more than I currently know what to do with! So far we've brought in three large bowls brimming over with green tomatoes - at least 16 quarts. And that's just from three or four plants.
Anticipating a large green tomato crop, I've been looking up recipes for green tomatoes. This is one I found particularly interesting. Mixing green tomatoes, sugar, and jello to make jam definitely isn't something I would have thought to do, but the recipe had pretty good reviews, so I decided to give it a go.
Green Tomato Jam
4 cups shredded green tomatoes (I just tossed the tomatoes in the food processor)
4 cups white sugar
1 6-oz. box flavored gelatin mix (original recipe calls for raspberry)
Combine tomatoes and sugar in a large saucepan and bring to a boil over medium heat. Stir and cook about 10 minutes. Add the gelatin, reduce heat to low, and simmer for 20 minutes.
Spoon into hot, sterilized jars and seal; or, pour into freezer containers and freeze.
This turned out similar to the orange pear jam I made last year, which is also made using jello. And it was easy to make; the hardest part was standing there stirring it. I made three batches, using lime jello, strawberry jello, and then orange jello. I ended up with about 8 1/2 pints.
I'm sure I'll be posting a few more green tomato recipes in the near future, I still have a lot of tomatoes to use!
And another picture, just because I think this jam is so pretty!