Ingredients Jump to Instructions ↓

  1. 5 cups chopped peeled fresh tomatoes

  2. 4 cups sugar

  3. 1 tablespoon lemon juice

  4. 2 packages (3 ounces each ) raspberry gelatin

Instructions Jump to Ingredients ↑

  1. In a large saucepan or Dutch oven, combine the tomatoes, sugar and lemon juice. Cook and stir over high heat until mixture comes to a boil. Reduce heat; simmer, uncovered, for 25 minutes. Remove from the heat. Skim off foam if necessary. Stir in gelatin until completely dissolved. Pour into jars or containers; cool to room temperature, about 1 hour. Cover and let stand for 3 hours or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks. Yield: about 5-1/2 cups.


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