Green Tomato Raspberry Jam – A Unique and Flavorful Preserve

I love creating jams that bring unexpected flavors together, and this Green Tomato Raspberry Jam is one of my favorites! It’s a delightful mix of sweet and tangy, with the bright tartness of raspberries balanced by the subtle, almost citrusy notes of green tomatoes. This jam is a wonderful way to use up unripe tomatoes while creating something truly special. Whether you spread it on toast, serve it with cheese, or swirl it into yogurt, this jam is a must-try.

A Surprising Combination with Delicious Results

When most people think of tomatoes in jam, they imagine traditional red tomato preserves. But green tomatoes? They add an unexpected twist! Their mild acidity complements the natural sweetness of raspberries, creating a well-rounded jam that’s packed with flavor. The addition of lemon juice enhances the fruitiness, while sugar and pectin bring it all together into a smooth, spreadable consistency.

Perfect for Any Season

Whether you’re looking for a way to use up end-of-season green tomatoes or simply want to try a jam that stands out from the usual berry or stone fruit preserves, this Green Tomato Raspberry Jam is a fantastic choice. It’s easy to make, requires simple ingredients, and tastes incredible on everything from warm scones to charcuterie boards. Plus, the vibrant color and rich texture make it as beautiful as it is delicious.

Ingredients for Green Tomato Raspberry Jam

To create this flavorful jam, you’ll need just a few simple ingredients that work together to bring out the best of both green tomatoes and raspberries.

Key Ingredients:

• 4 cups green tomatoes, chopped – Green tomatoes add a subtle tartness and unique depth of flavor to the jam. No need to peel them!
• 2 cups raspberries (fresh or frozen) – Raspberries bring natural sweetness and a bright, tangy contrast.
• 3 cups granulated sugar – Essential for sweetness and texture, sugar helps preserve the jam while balancing the tart flavors.
• 2 tablespoons lemon juice – Adds acidity to enhance the fruit’s natural flavors and helps with the jam’s setting.
• 1 packet (1.75 ounces) powdered fruit pectin – Ensures the jam thickens properly for a spreadable consistency.

How to Make Green Tomato Raspberry Jam

This jam comes together in just a few steps, making it perfect for beginners and experienced jam-makers alike. Follow these instructions for a perfectly set, flavorful preserve.

Step 1: Prepare the Tomatoes

Wash the green tomatoes thoroughly. Chop them into small pieces, leaving the skins on for added texture. No need to remove the seeds—they will break down as the jam cooks.

Step 2: Cook the Tomatoes and Raspberries

In a large pot, combine the chopped green tomatoes and raspberries. Cook over medium heat, stirring occasionally, until the fruit softens and releases its juices. This should take about 10-15 minutes. The mixture will begin to look thick and slightly syrupy.

Step 3: Add Sugar and Lemon Juice

Stir in the granulated sugar and lemon juice, ensuring the sugar dissolves completely. Continue to cook over medium heat, stirring frequently, to prevent the mixture from burning.

Step 4: Add the Pectin and Boil

Gradually sprinkle in the powdered fruit pectin, stirring constantly to ensure even distribution. Increase the heat to high and bring the mixture to a rolling boil. A rolling boil means the jam continues to bubble even when stirred. Boil for 1-2 minutes, stirring constantly to prevent scorching.

Step 5: Test the Jam’s Consistency

To check if the jam is ready, place a small spoonful on a chilled plate and let it sit for a minute. If it wrinkles when pushed with your finger, it has reached the correct consistency. If not, boil for another 1-2 minutes and test again.

Step 6: Sterilize the Jars

While the jam is cooking, sterilize your canning jars and lids by boiling them in hot water for at least 10 minutes. Keep them warm until ready to use.

Step 7: Fill the Jars

Remove the pot from heat and skim off any foam from the surface of the jam. Carefully ladle the hot jam into the sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims with a clean, damp cloth to remove any residue.

Step 8: Seal and Process the Jars

Place the lids on the jars and screw on the bands until fingertip tight. Process the jars in a boiling water bath for 10 minutes (adjust time for altitude if needed).

Step 9: Cool and Check Seals

Remove the jars from the water bath and let them cool completely on a towel or cooling rack. After cooling, check the seals by pressing down on the center of each lid—if it doesn’t pop back, the jar is sealed properly. Any unsealed jars should be stored in the refrigerator and used within a few weeks.

Step 10: Enjoy Your Homemade Jam!

Once sealed, store the jars in a cool, dark place. The jam can be enjoyed immediately but will develop even more flavor after a couple of weeks. Spread it on toast, serve it with cheese, or use it as a glaze for meats.

How Long to Cook Green Tomato Raspberry Jam

The cooking time for this jam depends on a few factors, such as the juiciness of the tomatoes and raspberries, as well as the pectin used. Here’s a breakdown of the cooking stages:

• Softening the fruit: 10-15 minutes over medium heat, allowing the green tomatoes and raspberries to break down.
• Dissolving sugar and cooking down the mixture: About 10 more minutes, stirring frequently.
• Bringing the jam to a rolling boil: 1-2 minutes after adding the pectin.
• Testing for doneness: Check the consistency by using the chilled plate method. If necessary, continue boiling for another 1-2 minutes.

Total cooking time varies but usually falls between 25-30 minutes from start to finish.

How to Store Green Tomato Raspberry Jam

Proper storage ensures your homemade jam stays fresh and flavorful for months. Here’s how to store it:

Short-Term Storage (Refrigerator)

• If you’re not processing the jam in a water bath, store it in the refrigerator.
• Keep the jam in an airtight container.
• It will stay fresh for up to 3 weeks in the fridge.

Long-Term Storage (Canning & Pantry)

• If sealed properly in sterilized jars, the jam can be stored at room temperature in a cool, dark place.
• For best quality, use within 12 months.
• Once opened, refrigerate and consume within 2-3 weeks.

Freezing Option

• Jam can be frozen in freezer-safe containers, leaving about ½ inch of headspace for expansion.
• It will keep in the freezer for up to 6 months.
• Thaw in the refrigerator before use.

Tips for Perfect Green Tomato Raspberry Jam

Follow these tips to ensure your jam turns out perfectly every time:

1. Use Firm, Unripe Green Tomatoes

• Soft, overripe green tomatoes may become too mushy, affecting the texture.

2. Stir Constantly to Prevent Burning

• As the sugar melts, the jam thickens and can stick to the bottom of the pot. Stir frequently, especially after adding pectin.

3. Adjust Sweetness as Needed

• If your raspberries are very sweet, you can slightly reduce the sugar. Keep in mind that sugar helps with preservation.

4. Don’t Skip the Pectin

• Green tomatoes contain very little natural pectin, so adding powdered fruit pectin is essential for thickening.

5. Skim Off Foam Before Canning

• A layer of foam may form as the jam cooks. Skimming it off ensures a smooth, clear jam without bubbles.

6. Let the Jam Rest Before Using

• For the best flavor, allow the jam to sit in the jars for at least 1-2 weeks before opening. This helps the flavors develop fully.

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Frequently Asked Questions 

1. Can I make this jam without pectin?

Yes, but the consistency will be looser. Green tomatoes and raspberries don’t contain enough natural pectin to thicken the jam on their own. If you want to skip the powdered pectin, you’ll need to cook the mixture longer—about 40-45 minutes—until it thickens naturally. You can also add a grated apple (which is high in pectin) to help with setting.

2. What can I use instead of raspberries?

If raspberries aren’t available, you can substitute them with other berries like strawberries, blackberries, or cranberries. Each will give a slightly different flavor, but all pair well with green tomatoes. Keep in mind that some berries may require slight sugar adjustments depending on their sweetness.

3. How do I fix jam that is too runny?

If your jam hasn’t set properly after cooling, you can try these fixes:

• Reboil the jam: Return it to the pot, bring it to a rolling boil, and cook for another 2-3 minutes.
• Add more pectin: Dissolve 1 teaspoon of additional pectin in a little water, then stir it into the jam and bring it to a boil again.
• Let it rest: Sometimes jam thickens after a few days as it settles. If it’s slightly runny but still spreadable, it may not need adjusting at all.

4. Can I use green cherry tomatoes instead of regular green tomatoes?

Yes! Green cherry tomatoes work just as well. Since they’re smaller and often a bit sweeter, they can enhance the flavor of the jam. You may need to chop them slightly and reduce the sugar by ¼ cup if they are naturally sweeter than standard green tomatoes.