4 c. tomato, skinned and chopped
4 c. sugar
1 tsp. lemon juice
1 (3 oz.) pkg. raspberry Jello

Bring tomatoes, sugar and lemon juice to boil in kettle for 20 minutes. Shut off heat and stir in Jello. Let stand for 5 minutes to dissolve, stir, pour into container. When cool, freeze.

I boil the tomatoes until done, then add sugar and boil 20 minutes. Real good if you like raspberry jam.