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Wednesday, September 30, 2009

Recipes from the Garden

The garden is fading quickly and if you have tomatoes in your garden to use,
here is great recipe from Jodi Gorham:

Need something to do with a bumper crop of tomatoes? Try making jam. It sounds weird, but it's tasty, easy to make, and relatively inexpensive. My kids eat this jam and like it, of course I let them believe that it's Raspberry Jam; they have no idea that it's mostly tomatoes. has some recipes that are similar to this one (Budget Berry Jam and Green Tomato Raspberry Jam) that call for green tomatoes. That might be interesting to try too. Happy jamming!
Tomato Jam
4 C peeled tomatoes in a small dice
1 Tbsp lemon juice
4 C sugar
1 large box raspberry Jello
To make peeling the tomatoes easier, put 2 or 3 tomatoes in very hot water for about one minute so that the peel will just pull off:

Boil for a minute until you see the peel split.

The tomato peel will slip off easily at this point.

Take the hard core out of the peeled tomatoes (and the seeds if you want). You'll end up mainly using the outside flesh of the tomatoes. Dice the tomatoes. Stir together all ingredients but the Jello. Boil for 20 minutes. Take mixture off of the heat and stir in Jello. Stir until dissolved. Pour jam into hot jars and seal. Water bath them in boiling water (water should cover the tops of the jars by about 1 inch) for 15 minutes.

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