This jelly recipe was given to me be my friend Laura. I babysat her children and we became fast friends!
One day she was telling me about all the jelly she was making and I told her that although my family members canned I didn't have a clue as to how to can. She said be at my house and this recipe was one of the surprises she presented to me.
Rasberry Jelly
3 cups of green tomato pulp
3 cups of sugar
1 Tablespoon of lemon juice
1 package of unflavored Rasberry Koolaid
1 small box of Rasberry Jello
1 package of liquid Certo
Wash your 1/2 cup or 1 cup jars and rings and tops and place them in a boiling water bath for 5 minutes. Turn them upside down on a clean towel to drain while you are preparing the jelly.
Wash green tomatoes and place them in a blender and liquify. Pour the pulp in a large pot on the stove. Add to this the remaining ingredients except the Certo. Let them sit for 15 minutes. Then turn the stovetop to a medium heat stirring often. When the jelly comes to a full boil time for 10 minutes. Skim any froth from the top (The kids loved the froth on their toast!). Remove from heat and let it cool for 5-10 minutes and then add the Certo.
Ladel the jelly in to the jars and place a top and ring on top. Then invert them by turning them upside down. As they cool the hot jelly will seal the jars.
After they are cooled you can place a label on each jar and store in the refrigerator or in your pantry. This jelly is a great gift and a family favorite. What a great way to get rid of those tomatoes that did not ripen.
