Maybe you've heard of soda cracker pie, vegan burgers and black bean fudge brownies?
Well, my version of gastronomy trickery today is green tomato jam.
Since mother nature forced me to harvest my tomatoes, rather than have them freeze, I happily plucked them all off their bountiful vines. I'm up to my eyeballs in tomatoes of varying shades of green, pale orange and red, but since green is the predominant color of the 6 bowls I picked I needed a creative way to use them up.
We were a little skeptical that letting them ripen indoors would result in anything other than the perfect vine ripened sphere of goodness so my husband recommended making jam.
Jam from tomatoes.
Jam from tomatoes that looks like jam from raspberries.
The process is really very simple.
Here's the recipe from Food.com. I searched many different recipes and determined that I'd just stick to the ratio's of this recipe.
READY IN:35mins | |
YIELD:2 jars | UNITS:US |
INGREDIENTSNutrition
- 2cups green tomatoes, ground or grated
- 2cups sugar
- 1(3 ounce) package raspberry Jell-O gelatin (or strawberry, etc.)
DIRECTIONS
I made 6 quarts of "raspberry" jam until I ran out of sugar, but I could have made probably 16 more. I had plans to make strawberry as well until the sugar shortage, but really the flavors are as numerous as the JELL is O.
*Editors note: I would recommend really grinding the green tomatoes well and cooking longer if needed to make sure the texture is that of soft raspberries and not of unripe tomatoes if you get my drift.