5 c. peeled and chopped tomatoes
4 c. sugar
1 tbsp. lemon juice
1 (6 oz.) pkg. raspberry Jello

In a large kettle, combine tomatoes, sugar and lemon juice. Stir over high heat until mixture comes to a boil. Reduce heat and simmer, uncovered for 15 minutes. Remove from heat and stir in Jello. Make certain it is completely dissolved. Pour into freezer containers and cover. Store in freezer or refrigerator. Makes 8 half pint jars.