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Green Tomato Jelly
September 24, 2015

Loving this!! Needs to be a little more kid friendly so I did make some changes... but before I get to that; don’t get discouraged! The first time I made this, I followed the directions to the letter and it separated after processing in the water bath and never gets thick like jam until it is in the fridge, once in the fridge it gets thick and stayed mixed so... still good! The second time around, I made a few modifications... 1) Started with a blender and pulverized the green tomatoes till I had 5 smooth cups. 2) measured 2 cups whole Fresh NOT frozen raspberries (Frozen add to much unnecessary water as they defrost) directly into the already blended tomatoes. 3) Only added 1 jalapeño, spliced with seeds removed (seeds are the hottest part of the pepper) and pulverized it in with the rest of it all. Once blended to my liking, I brought them to a boil like the directions suggested for 5 or so minutes stirring intermittently before adding the sugar. I let that sugar simmer while consistently stirring another 5 minutes until well milted. Then stirred gelatin in, half at a time, and stirred while simmering for 3 mins. Then processed for canning according to the directions. I found that these little alterations made less mess, faster overall canning, kid friendly taste, and thicker more jelly consistency that never again separated after processed. I tried removing the jalapeños all together and found that it was very average tasting jelly that I might as well just buy it in th

  1. 10 Ratings

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