5 1/2 c sugar
1 (6-oz) pkg raspberry gelatin
Combine tomatoes and sugar in a large kettle. Simmer for 25 minutes, stirring occassionaly. Remove from heat; stir in gelatin until dessolved. Pour into jars or plastic containers; cool, stirring occasionally to prevent floating fruit. Top with lids. Refrigerate up to 3 weeks. Makes 7 cups.
I Imagine you could use a Truvia or Splenda, or other sugar substitute cooking for some of the sugar. Haven't tried that though.
Recipe courtesy of my 81 year old sister, Jane
