Red Raspberry And Tomato Jam
Thursday, September 25th, 2008
It’s the end of the season, so that means the last of the tomato and raspberry crops are up for grabs. There so many salads, sauces, and preserves you can make!. In our quest for the unique, we blended berries, made tomato jams and tried something never done before: raspberries and tomatoes! and why not? after all tomatoes are fruits too!
The result is so good! Serve it on toast and English muffins , then when your guests ask what kind of jam it is….say it’s an exclusive (and secret) gourmet blend you’ll have them begging for the recipe
Best of all… it makes a an excellent reason to throw a tea party!
Ingredients: (for two pint size jars)
4 cups tomatoes, peeled and diced
4 cups granulated sugar
2tsp.orange juice juice
1 pint fresh red raspberries or 1 box frozen
Place tomatoes in a non-reactive pot with the raspberries. Add orange juice and sugar. Place over medium heat and bring to a boil, reduce heat and simmer for 45 minutes, stirring occasionally with a wooden spoon.
Let cool and place in sterilized canning jars.