Ingredients
5 cups chopped peeled fresh tomatoes4 cups sugar1 tablespoon lemon juice2 packages (3 ounces each) raspberry gelatin
Preparation
Rinse three clean 1-pint plastic containers with lids with boiling water. Dry thoroughly.
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. Remove from heat. Skim off foam if necessary. Add gelatin; stir until completely dissolved.
Immediately fill all containers to within 1/2 in. 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.
Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen jam in refrigerator before serving.
