5 cups green tomatoes, cored and diced in blender
4 cups sugar
1 lg. package Strawberry Jello
Boil tomatoes and sugar in large sauce pan for 20-30 minutes. Remove from heat and stir in Jello for 3 minutes. Put in hot jars or freezer containers and refrigerate or freeze.
Note: I used all the green tomatoes I picked that were too small to fry and a bunch of green cherry tomatoes. This was a great way to use the last of the harvest instead of wasting them.