2 c. chopped green tomatoes
2 c. sugar
1 (3 oz.) pkg. raspberry Jello
4 (8 oz.) jelly glasses
Paraffin wax

In saucepan, combine tomatoes and sugar. Bring to boil and boil for 2 minutes. Stir in Jello. Bring back to boil. Pour into jars. Cool. Melt paraffin and pour 1/2 inch over jam and seal with lids. Or just cool jam. Seal with lids and keep in refrigerator.