Friday, April 7, 2017


2 1/2 cups pureed green tomatoes (this takes about 3 medium tomatoes)

2 cups 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 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

Note: File Photo

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