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Ingredients
- 6 c. tomatoes
- 6 c. sugar
- 2 Tbsp. lemon juice
- 1 (6 oz.) pkg. red raspberry jello
Method
- Skin, sieve and chunk up tomatoes.
- Add sugar and lemon juice. Boil for 10 minutes.
- Remove from heat, stir in raspberry jello. Fill jars and keep in refrigerator or freeze.