Categories: conserves, jams, jelly, preserves

Ingredients

• 5 cups chopped fresh tomatoes
• 4 cups sugar
• 1 Tbsp. lemon juice
• 2 pkg. (3 oz. each) raspberry gelatin

Directions

1. Rinse three clean 1-pint freezer containers with lids with boiling water. Dry thoroughly.
2. In a large saucepan, combine tomatoes, sugar and lemon juice. Cook and stir over high heat until mixture comes to a boil. Reduce heat; simmer, uncovered, 25 minutes.
3. Remove from heat. Skim off foam if necessary. Add gelatin; stir until completely dissolved.
4. Immediately fill all containers to within 1/2 inch of tops. Cool to room temperature, about 1 hour. Wipe off top edges of containers; cover with lids. Let stand at room temperature 3 hours or until set, but not longer than 24 hours.
5. Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen jam in the refrigerator before serving.

6. makes about 5 1/2 cups

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