"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
2 1/2 Cups pureed green tomatoes (3-4 medium) 2 Cup Sugar 1 Pkg. (3 oz.) raspberry gelatin
In a large saucepan, bring tomatoes and sugar to a boil. Reduce heat; simmer uncovered for 20 minutes. Remove from heat; stir in gelatin until dissolved. Skim off any foam. Pour into jars or freezer containers, leaving 1/2 inch head space. Cool before covering with lids. Refrigerate or freeze.
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