It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Tomato Jam With Lemon Jello
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- #34472
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 package (3 ounce size) lemon gelatin powder
3 cups tomatoes, chopped
2 cups sugar
directions
Combine the tomatoes and sugar in heavy saucepan. Bring to boil and boil for 12 minutes. Remove from heat and add the gelatin (Jello). Stir well.
Put in pint or jelly jars. Seal while hot or put wax over the jam in the jars. Store in a cool place.
cook's notes
Try apricot gelatin for a taste treat, also.
added by
luckytrim
nutrition data
31 calories, 0 grams fat, 8 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in fat.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments
This may work better Sunny 3 c.peeled and chopped ripe tomatoes 2 c. sugar Zest of 1 lemon, chopped in pieces Bring to a boil,then cook for 20 min. Remove from heat and add 1 small pkg. of lemon jello. Pour into hot jars and seal.HINT-if tomatoes have alot of juice pour some off before cooking Makes approx. 2 pints
This recipe was very easy and tasted very good. The only issues were that it did not set and the jars didn't seal. I will use it like a syrup and keep it in the refrig. I made two batches to try to get the second one to seal but it didn't. Still has very good flavor.