Green tomato-raspberry jam

June Shoemaker adapted this recipe from the Paul Parent gardening show on 96.9 FM Talk. Makes 1 quart.

3 cups finely chopped green cherry tomatoes (with seeds)

2 cups sugar

1 package (6 ounces) instant raspberry-flavored gelatin dessert

1. Have on hand 4 1-cup canning jars. Sterilize them.

2. In a large saucepan over medium heat, combine the tomatoes and sugar. Cook, stirring, until sugar dissolves. Bring to a boil, then lower heat to a simmer.

3. Cook for 15 minutes, or until tomatoes are tender. Add raspberry gelatin and stir until it dissolves.

4. Pour into sterilized jars. Cool and refrigerate or seal and store in a dark cupboard for up to a year.