Ingredients
2 cups chopped peeled ripe tomatoes1-1/2 cups sugar1 package (3 ounces) strawberry gelatin
Preparation
Rinse three 1-cup plastic containers and lids with boiling water. Dry thoroughly.
In a large stockpot, bring tomatoes and sugar to a boil over medium-high heat, stirring often. Reduce heat; simmer 15 minutes. Remove from heat; stir in gelatin until dissolved. Cool 10 minutes.
Fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours.
Spread is now ready to use. Refrigerate up to 3 weeks or freeze extra containers up to 12 months. Thaw frozen jam in refrigerator before serving. Thaw frozen spread in refrigerator before serving.
