8 cups pureed green tomatoes (clean and trimmed)
2 cups of raspberries
10 cups of sugar (I used 5)
Mix and cook at a low boil for 25 to 30 minutes.
1 t. of lemon juice
1 package pectin
2 3 oz. packages of raspberry jello
Bring back to a boil and cook for 10 minutes. Ladle into pint jars that have been sterilized. Water bath for 15 minutes. Set on counter overnight. Makes 8 pints. (I only got 6 from the recipe, likely because of the reduced sugar). Use within a year.
This is not an canning-approved recipe. Proceed with caution because it contains tomatoes which fall closer to neutral on the acidity scale..