1. Prepare the Tomatoes: Wash and chop the green tomatoes into small pieces. There’s no need to remove the seeds or skins.

2. Cook the Tomatoes and Raspberries: In a large pot, combine the chopped green tomatoes and raspberries. Cook over medium heat for 10-15 minutes, stirring occasionally, until the fruits break down and release their juices.

3. Add Sugar and Lemon Juice: Stir in the granulated sugar and lemon juice. Continue cooking, stirring frequently, until the sugar has fully dissolved.

4. Add Pectin and Boil: Gradually stir in the powdered fruit pectin. Increase the heat and bring the mixture to a rolling boil, stirring constantly. Boil for 1-2 minutes until the jam thickens.

5. Test the Jam: Place a spoonful of jam on a chilled plate and let it sit for a minute. If it wrinkles when pushed with a finger, it’s ready. If not, boil for another 1-2 minutes and test again.

6. Sterilize the Jars: While the jam is cooking, sterilize canning jars and lids by boiling them in hot water for at least 10 minutes. Keep them warm until use.

7. Fill the Jars: Carefully ladle the hot jam into the sterilized jars, leaving ¼ inch of headspace at the top. Wipe the rims clean.

8. Seal and Process: 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 for altitude if needed).

9. Cool and Store: Remove the jars from the water bath and let them cool completely. Check the seals by pressing on the lids—if they don’t pop back, the jars are sealed. Store in a cool, dark place.