2 1/2 cups pureed green tomatoes (this takes about 3 medium tomatoes)
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 the 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.
Yield: approximately 3 cups