Ingredients
5-1/2 cups chopped green tomatoes5-1/2 cups sugar1 package (6 ounces) raspberry gelatin
Preparation
In a large stockpot, combine tomatoes and sugar. Bring to a boil. Reduce heat; simmer 25 minutes, stirring occasionally. Remove from heat; stir in gelatin until dissolved, about 1 minute. Pour into jars or plastic containers; cool, stirring occasionally to prevent floating fruit. Top with lids. Refrigerate up to 3 weeks.
