Mock Raspberry Filling or Jam

From The Gluten-Free Gourmet. Cooks Fast and Healthy. Hagman,1997 Keri made it, tried it at birthday party (9/05)

A Marvelous raspberry-tasting filling to use on Chocolate Sponge Roll or to fill any white cake. If you prefer, it's great as a jam on toast, pancakes, or waffles.   If you don't have green tomatoes in your garden, buy tomatoes in the market. Pick the firm ones - they won't be ripe.

2 1/2 cups peeled and diced green tomatoes (2 or 3)
(I cubed and cooked in microwave strained. The remaining pulp,
I blended in blender to a liquid)
2 cups sugar (I may use less next time)
Dash of salt
1 Tbsp. lemon juice
One 3-oz. box raspberry gelatin (sugar free)

Place the tomatoes in a 2 1/2-quart saucepan with the sugar and salt.   Bring to a boil and cook for 10 minutes, stirring frequently. Remove from burner.

Add the lemon juice and stir in the gelatin. Return to stove and bring to a boil, stirring constantly. Boil 1 minute. Put in jars or refrigerator cups.   Keeps refrigerated for up to 1 month. For longer put in freezer containers and freeze. Makes 3 cups.

judi 09/05 (10/30/05)