Green Tomato and Strawberry Jam


  • 5 cups pureed green tomatoes
  • 6 cups sugar
  • 2 TBSP lemon juice
  • 1 pouch liquid pectin
  • 1 box (6 oz.) strawberry jello


  1. Quarter green tomatoes and cook until soft.
  2. Puree with juice in blender until smooth. Return to pot and add sugar and lemon juice. (Optional: Add 1/2 tsp butter to reduce foaming.)
  3. Bring to medium boil and boil for 6 minutes. Add strawberry jello and liquid pectin. Return to rolling boil and boil for one minute. Remove from heat.
  4. Put in 1/2 or pint jars;. Seal. Process in boiling water bath for 10 minutes. Note: Lemon juice is essential to raise the pH and keep botulism organisms from forming.
  5. Serve with sliced corned beef, ham and biscuits, or crackers.

Yield: 8 of 1/2 pint jars