5 c. chopped and peeled fresh tomatoes
4 c. sugar
1 tbsp. lemon juice
2 pkgs. (3 oz. size) raspberry Jell-o

In a large saucepan combine first 3 ingredients. Cook and stir over high heat until mixture comes to a boil.

Reduce heat and simmer, uncovered, for 25 minutes. Remove from heat. Skim off foam if necessary.

Stir in gelatin until completely dissolved. Pour into jars.

Makes about 7-eight oz. jars. Cool to room temperature, about 1 hour. Cover and let stand for 3 hours or until set, but not more than 24 hours.

Place in refrigerator. DO NOT FREEZE. Lasts 3 weeks or longer in refrigerator.