I made 12 batches of this jam!! I had a LOT of green tomatoes to use! But, I am wondering if anyone can tell me why about half of the batches didn't set, they are ice cream topping consistency?? The first time I didn't do a single batch, so I thought maybe that was why .. but I did ALL the rest one by one, canning them in water bath for 15 minutes and then each time starting the process completely over. I have a flat top stove, so it is REALLY hard to keep the temperature perfect - especially if you are using more than one burner - the whole thing is just hot! I cleaned/cut bad spots from tomatoes, put them in the blender (skin, seeds & all) then cooked them with the sugar for 20 minutes, then added the jello & then did the canning process. Any suggestions? I used Jello brand jello - the regular/original kind. Strawberry & Raspberry flavors. I'm still excited none the less, just wondering if anyone has some helpful hints! I wasn't exactly sure how to get tomato pulp - was putting them in the blender right or wrong? Please & thank you for any and all helpful pieces of advice! :)
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I made 12 batches of this jam!! I had a LOT of green tomatoes to use! But, I am wondering if...