Makes about 3 1/2 cups
2 3/4 cups peeled, chopped green or firm red tomatoes, drained
2 1/2 cups granulated sugar
1 (3-ounce) packet red or black raspberry gelatin mix
1. In a stainless-steel saucepan, bring the tomatoes and sugar to a boil. Simmer for 15 minutes, stirring often.
2. Remove from heat. Gradually stir in the gelatin mix until completely dissolved. Ladle into hot, sterile 1-cup jelly jars, leaving about 1/2 inch of space at the top.
3. Fasten the lids. Let jam cool, then store in a cool place.
Per 2-tablespoon serving: 72 calories, 0.3 gram protein, 18 grams carbohydrates, 17 grams sugar, no fat, no cholesterol, 4 milligrams sodium, 0.2 gram dietary fiber.