6 C Ground Green Tomatoes
1 Large box Raspberry Jello
2 Pkgs Sure-Jell
8 C Granulated Sugar
1/2 C Lemon Juice
Water to cover tomatoes.

Prepare canning jars and lids, keep warm.

Bring tomatoes, water and lemon juice to a boil. Add sure-jell, stirring constantly, bring to boil again. Add sugar and jello. Return to rolling boil. Boil 6 minutes. Pour at once into hot jars, seal.

Readers should be aware this is an old recipe and is not pasteurized by modern standards for safe storage at room temperature. If made I would recommend it be stored in the refrigerator.

thanks, I agree