Raspberry Green Tomato Jam
Elevate your preserves game with the enchanting fusion of tangy green tomatoes and sweet, vibrant raspberries in this Raspberry Green Tomato Jam recipe. This unexpected pairing creates a rich, ruby-hued spread bursting with a balance of tart and fruity flavors, while a hint of fresh lemon juice and zest adds a bright, citrusy kick. Perfect for slathering on toast, pairing with cheese, or glazing roasted meats, this jam is both versatile and stunning. With simple ingredients like green tomatoes, raspberries, and sugar, and a straightforward cooking process, you’ll have a batch of homemade jam ready to impress. Customize the texture to your liking—smooth or chunky—and choose optional pectin for a firmer set. It’s a creative twist on classic jam recipes, delivering bold flavor and endless possibilities for your pantry staples.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups Green tomatoes
- 2 cups Raspberries
- 3 cups Granulated sugar
- 2 tablespoons Lemon juice
- 1 teaspoon Lemon zest
- 1 tablespoon Pectin (optional)
Instructions
Wash the green tomatoes thoroughly and remove the stems. Dice the tomatoes into small chunks.
In a large pot, combine the diced green tomatoes and raspberries. Cook over medium heat, stirring occasionally, until the mixture starts to release its juices (about 10 minutes).
Using an immersion blender or a regular blender, carefully blend the mixture until it reaches a smooth, jam-like consistency. If you prefer a chunkier texture, partially blend the mixture.
Return the mixture to the pot and add the granulated sugar, lemon juice, and lemon zest. Stir well to combine.
Bring the mixture to a boil over medium-high heat, stirring frequently to prevent scorching. Once it reaches a boil, reduce the heat to medium and simmer for 30–40 minutes, stirring occasionally, until the jam thickens. If using pectin, add it during the last 5 minutes of cooking and stir well to combine.
To test if the jam is ready, place a small plate in the freezer for a few minutes. Drop a spoonful of jam onto the cold plate. If it holds its shape and wrinkles slightly when pushed with your finger, it is set. If it’s too runny, cook for an additional 5–10 minutes and test again.
Remove the pot from heat and let the jam cool for 5–10 minutes.
Carefully transfer the jam into sterilized jars, leaving 1/2 inch of headspace at the top. Seal with lids and let the jars cool completely. Store in the refrigerator for up to 3 weeks or process in a water bath canner for long-term storage.
Nutrition Facts
Calories |
2669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.9 g | 5% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 127 mg | 6% | |
| Total Carbohydrate | 687.0 g | 250% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 651.2 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 206 mg | 16% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2433 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
