Servings: 7 cups
5 1/2 cups chopped tomatoes
5 1/2 cups sugar
1 (6 oz) pack of raspberry jello
In large kettle,combine tomatoes and sugar (I chopped tomatoes up in food processor first for a smoother spread with a few chunks). Simmer for 25 minutes, stirring occasionally. Remove from heat; stir in gelatin until dissolved, about a minute. Pour into jars or plastic containers; cool, stirring occasionally to prevent floating fruit. Top with lids. Refrigerate up to three weeks. OR process hot mixture poured into hot jars for 10 minutes in a boiling water bath.
Submitted by: martha on October 10, 2010