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| MOCK RASPBERRY JAM | |
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3 c. chopped tomatoes 1 (3 oz.) pkg. red raspberry Jello 1 (3 oz.) pkg. black raspberry Jello 2 c. sugar Dip tomatoes in boiling water. Peel skins and chop. Combine all ingredients in a pan and cook for 20 minutes. Do not stir. Place in jelly jars and seal when cooled. Makes 2 pints or 5 jelly jars. | |
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