1 pkg. lemon Jello (3 oz.)
1 can stewed tomatoes
1/2 c. chopped onions
1/2 c. diced green pepper
1 tbsp. cider vinegar
1 c. boiling water

Drain stewed tomatoes. Put Jello in bowl, add boiling water. When Jello is dissolved, add juice from tomatoes and enough more water to make 1 cup and vinegar. Cool until syrupy. Add tomatoes, pepper and onion. Put in PAM sprayed mold. Refrigerate to set.