5 c. tomatoes, peeled & chopped
5 c. sugar
1 lg. Jell-O, any flavor (esp. raspberry)

Squash tomatoes. If watery, cook for awhile. Add sugar and cook for 15 minutes. Remove from heat. Slowly add Jell-O, stir to dissolve.

Put in jars and tighten lids. Turn jars upside down to seal. Or you may use wax on top to seal the jelly. If using wax to seal, do not turn jars upside down.