4 c. fresh tomatoes, peeled & chopped (squeeze seeds out)
4 c. sugar
1 (6 oz.) pkg. raspberry Jello

In saucepan combine tomatoes and sugar. Bring to a boil. Simmer 20 minutes. Remove from heat, add Jello and stir until dissolved. Pour into sterile jelly glasses. Seal with paraffin or cover tightly, refrigerate or freeze.