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| RASPBERRY JELLY | |
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4 c. green tomatoes 4 c. sugar 1 lg. pkg. raspberry Jello 1 pkg. raspberry Kool-Aid Peel the tomatoes, chop in blender then pour in saucepan. Add 4 cups sugar, the raspberry Jello and the raspberry Kool-Aid. Boil the mixture for 10 minutes. Pour in pint jars. Cool and freeze. | |
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