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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