Tomato-Strawberry Preserves

Yes, you did read that title correctly!  I did a double-take when I first read it, too, over at my niece’s blog,

Now, I’ve known Myra’s Memaw for over 30 years, yet somehow I never learned about this recipe until Myra posted it last week.  My curiosity was up, and I knew that I had to try it.  It really is fabulous!!  I cut back on the number of tomatoes and amount of sugar only because I didn’t have oodles of tomatoes left to work with.

3 c. skinned and chopped tomatoes

3 c. sugar

1 small box strawberry gelatin

In a large sauce pan, combine tomatoes and sugar.  Bring to a boil, stirring constantly.  Cook for about 15 minutes.  Add the box of gelatin and continue stirring until completely dissolved.  Let cool.  Pour into freezer containers and freeze.  It will be thin, but thickens as it cools.  I poured mine into canning jars.