5 c. green tomatoes
5 c. sugar
1 (6 oz.) pkg. strawberry or raspberry Jello

Cook tomatoes until soft. If there are any large pieces of tomato skins, take out of mixture. Add sugar and boil for 25 minutes. Be careful not to burn mixture. Take off stove and add 1 (6 ounce) package of Jello. Mix well. Refrigerate overnight. Pour into jelly jars, seal with wax.