4 c. stewed tomatoes (plain)
4 c. sugar
2 sm. pkgs. or 1 lg. pkg. strawberry gelatin or raspberry or cherry or orange or strawberry banana (all are optional) (I prefer strawberry or raspberry)

Prepare your canning jars for canning. In large Dutch oven pan or 4 quart saucepan puree in blender 4 cups of stewed tomatoes. Pour into saucepan. Pour in 4 cups of sugar. Cook on high heat. Bring to a roaring boil. Stir occasionally and constantly for about 30 minutes. Once you're sure all is dissolved and mixture has boiled for a good 30 minutes, pour in packages of gelatin; stir in well and mix. Cook about 15 minutes. Take off stove, heat and pour mixture into canning jars. Seal canning jars; now seal, label and date. Put up in cabinet for about 1 week. Then you can refrigerate each jar for one day before using. Use as a jelly or jam on toast, rolls, whatever. Tastes just like strawberry preserves. Delicious!