Homemade Tea Biscuits & Tomato Raspberry Jam

14 Days of Love
Good Eats Wednesday


Love is... Comfort Food From Home

For Christmas, I asked my Dad for some of his jarred tomato goods that he processes each year from his garden in Tennessee. Thinking I would be getting stewed tomatoes or something along those lines, I was a little shocked to receive Tomato Raspberry Jam, although I must say I wasn't really that surprised since his creativity knows no bounds with his abundant tomato harvest. He has been making Tomato Wine for the past few years! Despite sounding odd, the wine is quite nice. So, I was impressed once again when I opened the jam with it's vibrant red color and it tasted like the perfect raspberry jam!

"It's very, very simple," he said. "You can make it few different ways- with raspberry, strawberry, or even lemon. I tried the lemon, but it wasn't my favorite. However, the raspberry and strawberry turned out very good."

Tomato Raspberry Jam
Makes 5-6 8 oz mason jars of jam.

4 cups of tomatoes
4 cups of sugar
1 6 oz pkg raspberry jello (can not be sugar-free)
2 tbsp of lemon juice (optional)
Pinch of cinnamon (optional)

Place a kitchen towel inside bottom of stock pot. Place small glass canning jars inside and fill stock pot with water for room to boil for a minimum of 20 minutes to sterilize jars. Add lids to stockpot during last 5 minutes. While boiling, process tomatoes almost to puree in a food processor, (Dad used a blend of cherry and Roma tomatoes, or sometimes Sweet 100's). Bring processed tomatoes and sugar (equal parts) to a boil, stirring frequently for approx. 20 minutes. Dad's Tip: If mixture gets too foamy, add 1 tbsp of butter to bring down foam. Remove tomatoes from heat. Mix in package of raspberry jello. Stir.

Set another kitchen towel, pot holder, or trivets on counter. Being VERY careful not to burn yourself, use tongs to take out one jar from boiling water and set on cooling area. Scoop jam into jar, leaving about 1/2 inch from top. Take lid out of water with tongs and screw lid tightly with a potholder. Repeat. Lids will seal on their own.

I made some little heart-shaped tea biscuits for my jam, recipe found here.

For more info on the jam and jarring, visit here.

Love

&

Bon appetit!

P.s. Happy Groundhog's Day!