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How to Make Tomato Raspberry Jam
- Combine all ingredients in a large, nonreactive saucepan over medium heat.
- Bring the mixture to a gentle boil, stirring frequently to prevent sticking.
- Reduce heat to low and simmer for 15-20 minutes, stirring frequently, until the jam has thickened to your desired consistency. A spoon drawn across the bottom of the pan should leave a clear trail.
- Remove from heat and let cool completely. Skim off any foam that may have formed on the surface.
- Ladle the jam into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims clean, seal the jars, and process in a boiling water bath for 10 minutes (for longer shelf life) or refrigerate for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
1410g
Fat
0g
Carbs
121g