RASPBERRY JAM (FROM RED TOMATOES)
- 5 cups peeled and chopped tomatoes (about 4 pounds)
- 4 cups sugar
- 1 tablespoon lemon juice
- 1 six-ounce box raspberry-flavored gelatin
In a large kettle, combine the tomatoes, sugar, and lemon juice.
Stir over high heat until mixture comes to a boil.
Reduce heat and simmer, uncovered for 15 minutes.
Remove from heat and stir in gelatin.
Make certain it is completely dissolved.
Pour into freezer containers and cover.
Store in the refrigerator or freeze.
Makes 8 eight-ounce jars.