Homemade Green Tomato Jelly Recipe

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®)

Instructions

1. Check 10 (half-pint) jars for any cracks and rings for rust, and discard any damaged ones. Submerge jars in simmering water until the jelly is ready. Wash new lids and rings in warm, soapy water.
2. In a saucepan, combine green tomatoes, sugar, raspberries, and jalapeños. Cook and stir until the sugar dissolves and the raspberries and tomatoes break down, approximately 15 minutes. Remove from heat and stir in gelatin until thoroughly mixed.
3. Fill the blender halfway with the tomato-raspberry mixture. Cover and secure the lid with a potholder; pulse a few times before blending until smooth. Repeat with the remaining tomato-raspberry mixture.
4. Pour the jelly into hot, sterilized jars, filling each to within ¼ inch of the top. Use a clean knife or thin spatula to remove any air bubbles from the insides of the jars. Wipe the rims with a damp paper towel to remove any residue. Secure the lids and screw the rings on tightly.
5. Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil, then carefully lower the jars into the boiling water, spacing them 2 inches apart using a jar holder. Add more boiling water to ensure the jars are covered by at least 1 inch. Return to a rolling boil, cover, and process for 10 minutes.
6. Carefully remove the jars from the stockpot and set them on a cloth-covered or wooden surface, spacing them a few inches apart, to cool. Press the centers of the lids to ensure they don't move up or down, indicating a proper seal. Remove the rings for storage and store the jars in a cool, dark place.

Nutrition

• Calories: 44 kcal
• Fiber Content: 0 g
• Sugar Content: 11 g
• Sodium Content: 7 mg
• Protein Content: 0 g
• Carbohydrate Content: 11 g
• Unsaturated Fat Content: 0 g