1 (3 oz.) sm. lemon gelatin
3 c. tomatoes, chopped
2 c. sugar

Combine the tomatoes and sugar in heavy saucepan. Bring to boil and boil for 12 minutes. Remove from heat and add the gelatin (Jello). Stir well. Put in pint or jelly jars. Seal while hot or put wax over the jam in the jars. Store in a cool place. Try apricot gelatin for a taste treat, also.