Green Tomato Jelly

Ingredients

• cup sfinely chopped green tomatoes
• cup swhite sugar
• cup sfrozen raspberries
• jalapeño chile peppers, finely chopped
• (6 ounce) packageraspberry-flavored gelatin (such as Jell-O)

Instructions

1. Inspect 10 (half pint) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
2. Combine green tomatoes, sugar, raspberries, and jalapeños in a saucepan; cook and stir until sugar is dissolved and raspberries and tomatoes are broken down, about 15 minutes. Off heat, stir in gelatin until well blended.
3. Fill blender halfway with tomato raspberry mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until smooth. Repeat with remaining tomato raspberry mixture.
4. Pack jelly into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
6. Remove jars from the stockpot and place onto a cloth covered or wood surface, several inches apart, until cool. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

Tips

For safety when canning and preserving foods, contact your local extension for processing times in your area that will be specific to your altitude.