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4 cups peeled, chopped red tomatoes
4 cups white sugar
2
- In a large Dutch oven, mash tomatoes with a potato masher.
- Add sugar and lemon juice. Cook for 20 minutes, stirring often.
- Remove from heat and let stand for 5 minutes.
- Stir in gelatin, and mix well.
- Pour into jars or airtight freezer containers. Leave on counter until cooled, then store in freezer.