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Picture this: a jar of jam so good that people can’t stop eating it, and then you tell them it’s made with green tomatoes. The look on their face is half the fun. That sweet, slightly spicy surprise is exactly what makes this jam so memorable.
This is one of those recipes that has been in my kitchen for many years. It’s simple enough to make on a weekday afternoon, and impressive enough to give as a gift or set out at a party. Once you make a batch, you’ll find yourself coming up with excuses to make it again.
Why You’ll Love This Green Tomato Jam
Only four ingredients stand between you and a jar of something truly special. Here’s why this one is worth making:
- It tastes nothing like tomatoes. The green tomatoes are fully unripe, so they bring zero tomato flavor. They just do the job of creating that thick, jammy texture while the Jell-O takes over completely on taste. Nobody will ever guess what’s in it.
- The sweet and spicy balance is just right. The jalapeños add a warm kick that plays beautifully against the sweetness of the strawberry. It’s not overwhelming — it’s the kind of heat that keeps you coming back for another cracker.
- It’s ready in under an hour. No pectin, no candy thermometer, no complicated canning process. Just a saucepan, a blender, and a few jars.
- You can customize it endlessly. Swap the Jell-O flavor, dial the heat up or down, and this recipe becomes something new every single time.
Ingredient Notes
- Green Tomatoes: Use fully green, unripe tomatoes — no yellow or pink tinge. Once they start turning, they bring more tomato flavor and less of that neutral, jam-friendly texture. About 3 to 4 medium tomatoes gives you the 3 cups pureed you need.
- Jalapeños: Two jalapeños, seeded, gives you a mild to medium heat. Leave some seeds in if you want more kick, or add a third pepper. For a milder version, swap for a small Anaheim or just skip the pepper entirely.
- White Sugar: Stick with plain white sugar here. It keeps the flavor clean and lets the Jell-O shine.
- Strawberry Jell-O: This is the magic ingredient; it gives the jam its flavor and color and a little help with the set.
Jalapeños: Two jalapeños, seeded, gives you a mild to medium heat. Leave some seeds in if you want more kick, or add a third pepper. For a milder version, swap for a small Anaheim or just skip the pepper entirely.
White Sugar: Stick with plain white sugar here. It keeps the flavor clean and lets the Jell-O shine.
Strawberry Jell-O: This is the magic ingredient — it gives the jam its flavor, color, and a little help with the set. Strawberry and raspberry are the two favorites, but cranberry, peach, apricot, and orange all work beautifully. Use a standard 3 oz box.
How to Make Green Tomato Jello Jam
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Puree the Tomatoes and Jalapeños
Quarter your green tomatoes and seed your jalapeños, then add them both to a blender or food processor.
Pulse until you have a rough puree. You want small bits, not a completely smooth liquid, but you do want it to produce some liquid. This gives the jam a little texture and body.
Step 2 | Cook the Jam
Pour the tomato and jalapeño puree into a large saucepan along with the sugar. Bring everything to a boil over medium heat, stirring often.
Once it’s boiling, reduce the heat to low, stir in the dry Jell-O until dissolved, and let it simmer uncovered for 20 minutes. Stir occasionally and keep an eye on it. It should be gently bubbling the whole time.
Step 3 | Skim the Foam
This is the step most recipes skip, and it matters.
Once the jam is done simmering, you’ll likely see a pinkish foam on the surface. Skim it off with a spoon before you jar it up. It doesn’t affect the flavor, but skimming gives you a clearer, prettier jam.
Step 4 | Jar and Cool
Pour the hot jam into sterilized jars. Let them sit on the counter until completely cool before putting on the lids and moving them to the refrigerator.
The jam will thicken as it cools. Don’t worry if it looks thin in the jar while it’s still warm.
Variations & Substitutions
- Switch up the Jell-O flavor. Raspberry and strawberry are the classics, but cranberry, peach, apricot, orange, and fruit punch all work well. Each one gives you a completely different jam.
- Adjust the heat your way. Use 2 seeded jalapeños for mild, leave some seeds in for medium, or add a third pepper for real heat. Swap jalapeños for Serrano peppers if you want more of a sharp, bright heat.
- Make it milder. Skip the jalapeños entirely, and you have a classic sweet green tomato jam. Just as good, totally different vibe.
Gluten-free: This recipe is naturally gluten-free. Jell-O is gluten-free, but brands and formulations can change, so check your package label to be sure. Anyone with celiac disease should check every single label carefully, including the gelatin.
Shortcuts & Time Savers: A food processor makes the puree step faster. Just a few pulses and you’re done. You can also puree the tomatoes and jalapeños the night before and refrigerate until you’re ready to cook.
Tips for the Best Green Tomato Jello Jam
- Use fully green tomatoes. This is the one thing that makes or breaks the flavor. Tomatoes that have even started to turn will bring their own tomato taste into the jam, and that’s not what you want here. Completely unripe, firm, and green is the goal.
- Don’t skip the skim. That foam on top is harmless, but it makes your jam look cloudy and a little dull in the jar. A quick skim at the end takes 30 seconds and makes a real difference in how it looks.
- The jam thickens as it cools. If it looks loose when you pour it into the jars, that’s normal. Give it time to cool completely before you decide it didn’t set. It will come together.
- Stir it regularly while it simmers. The sugar makes it want to stick to the bottom of the pan. Keep the heat low and stir every few minutes, especially toward the end of the cook time.
- Sterilize your jars. Run them through a hot dishwasher cycle or fill them with boiling water and let them sit for a few minutes before pouring in the jam. It only takes a minute and keeps the jam as long as it should in the fridge.
Storage, Make Ahead, & Freezing Instructions
Storage: Keep in a sealed jar in the refrigerator for up to 3 weeks.
Make Ahead: This jam is actually better the next day once the flavors have had time to settle. Make it a day or two ahead and store it in the fridge until you’re ready to serve.
Freezing: This freezes beautifully for up to a year. Pour into freezer-safe jars or containers, leaving about a half-inch of headspace at the top. Thaw overnight in the refrigerator and give it a good stir before serving.
What to Serve With Green Tomato Strawberry Jalapeño Jam
This jam was practically made for a cheeseboard. Spoon it over a block of cream cheese, set out some buttery crackers, and watch it disappear. It tucks right into a charcuterie spread, too, and holds its own next to sharp cheddar, Gouda, or a soft brie.
For something a little more fun, try it spooned into my Cheesy Thumbprint Cookies. The savory cheddar and the sweet heat of this jam together are just something else.
It’s also wonderful on a warm biscuit in the morning, or brushed over grilled chicken or pork chop for an easy weeknight glaze.
However you serve it, this jam has a way of stealing the show. Make a double batch so you always have a jar to share.
If you love green tomato recipes, try this Green tomato skillet cake from my friend at Syrup and Biscuits- it’s delicious!
Frequently Asked Questions
It’s best to use fully green, unripe tomatoes. Once they start turning, they bring more tomato flavor into the jam, and the surprise factor is lost.
Absolutely. Strawberry and raspberry are the most popular, but peach, apricot, cranberry, orange, and pineapple all work well. Each one gives you a completely different jam.
That’s normal. The jam thickens up as it cools, so give it time to come to room temperature before putting it in the fridge. It will set up nicely.
Yes, just scale the recipe up evenly. Cook time stays about the same. It may take more time to come to a boil.
No. This recipe is not designed for traditional shelf-stable canning. Keep it refrigerated for up to 3 weeks, or freeze it for up to a year. Both methods work great and are much simpler.
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Green Tomato Strawberry Jalapeño Jam
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Ingredients
- 3 cups pureed green tomatoes
- 2 to 3 jalapeños - seeded and pureed with tomatoes
- 1 ½ cup white sugar
- 3 oz. strawberry Jell-O - gelatin (or flavor or choice)
Instructions
- Pulse green tomatoes and jalapeños in a blender or food processor until chopped, leaving small bits.
- In a large saucepan, bring tomatoes, jalapeños, and sugar to a boil. Reduce heat to low and add in Jell-O, stirring until dissolved. Simmer (uncovered) for 20 minutes, stirring occasionally. Skim any foam off the top.
- Pour into sterilized jars. Let cool on the counter and then refrigerate for up to three weeks.
Notes
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So Yummy! Did a double batch, only had 2 jalapenos on hand, and the result is perfectly delicious! I am new to the flavours of sweet and Jalapeno together, but I can see this jam being in the annual autumn rotation now!
Thank you, Laura! I love the combination of sweet and spicy, so I am so glad you tried it!
Hi Nikki – is it 3 cups pureed tomatoes or do you measure before pureed. Thankyou
It is pureed. It’s about 3 to 4 Medium tomatoes. You can also increase the sugar if you’d like to 2 cups. I like mine just a little less sweet.
I made this with. orange jello and it wasn’t just good, it was fabulous! I’d use orange again. Try it
Thank you for sharing, Ron! I am sure glad you enjoyed the recipe. I bet most any flavor would be good! I will have to try a few others.
Turned out very good! We put a spoonful on top of a cracker spread with cream cheese! Nice flavour. I got 2 half pint jars.
Thank you Patti! Love it on crackers and cream cheese too! So delish!
Can you cold pack this jam recipe? And is yes for how long? Thanks , Judy V
Judy, Thank you for stopping by! I have not ever cold packed this. I am attaching a link with a recipe that would be similar for you to take a look at. I am not an expert on canning so I hate to advise on storage time. I usually give away my extras and use it up within 3 weeks. My family loves the flavor of this. Tastes just like strawberry jam. I hope this helps. 🙂 http://allrecipes.com/recipe/162135/mock-strawberry-jam/?internalSource=hub%20recipe&referringContentType=search%20results&clickId=cardslot%2012
Thanks will check the sites you recommended . It sounds so good !
I would like to know I’d you can water bath this recipe or do you need to pressure cook this spicy green tomato jam if so how long in in either one thank you
I haven’t tested canning this, but you should be able to can or freeze this recipe. Place jars in a pot and cover with 1 inch above the jars of water.Bring to a boil and boil for 20 minutes and then sit in hot water for another 5 minutes. Safe to store for 1 to 1 1/2 years.
I am wondering if you strain the tomatoes or just let the seeds and peels be included?
Great questions! I do not strain or peel them. I cut them up and pulse it all in the blender!
This sounds tasty!
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
Thank you Jess. I have shared it with the group! I appreciate you asking!
Such a fabulous jam and unique thumbprints! I’d have no problem eating a ton of both!!!
Thank you Liz! I know what you mean! It was hard to resist nibbling while I made them!
Can this recipe be canned
I have not canned it personally, but you should be able to can or freeze this recipe.