Thursday, June 30, 2016

We Be Jammin'... Some Mock Jams

Mock Raspberry Jam
Found on Food


YIELDS 2 Half Pints

* 2 1⁄2 cups green tomatoes, chopped 

* 1 1⁄2 cups sugar 

* 1(3 ounce) package raspberry Jell-O gelatin


* Combine tomatoes and sugar in a large saucepan; bring to a boil over medium heat, stirring often.

* Reduce heat and simmer, uncovered, 20 minutes.

* Remove from heat.

* Add Jello, and stir until it dissolves.

* Pour mixture into airtight containers.

* Store in refrigerator up to 1 week, or freeze up to 6 months.

Mock Strawberry Jam 
Found on allrecipes

NOTE: Whenever you have a bumper crop of zucchini squash, make a batch of this mock strawberry jam or mock lime jam or mock raspberry jam or whatever flavor mock jam you can come up with. 

5 cups peeled and shredded zucchini 

5 cups white sugar 

3 tablespoons lemon juice 

2 (3 ounce) packages strawberry flavored Jell-O

NOTE: To give it more of an authentic look add in some finely chopped strawberries. OPTIONAL 

Stir the zucchini and sugar together in a large pot over medium heat until the sugar has dissolved and the mixture begins to boil, about 10 minutes. Can use your emulsion blender to smooth it out some if you want. Stir in the lemon juice and gelatin, and continue simmering 5 minutes more, stirring constantly. Ladle the hot jam into 6 hot, sterilized half-pint canning jars leaving 1/4 inch headspace. Wipe the rim and jar threads with a clean, damp cloth. Center lid on jar and screw the ring down firmly. Place into a boiling water canner covered by 2 inches of boiling water. Process for 10 minutes. Remove from the canner, and allow to cool to room temperature, and refrigerate any jars that do not seal. Makes 6 half pints.

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