8 cups of quartered small green tomatoes
1 pack of Brown's Berry Patch Raspberries
Sprinkle and mix in well 6 tbls Ball Real Fruit Pectin. Add to pot and bring to a boil. Stir frequently. It will all get juicy and brown slightly, but don't stop stirring, because you don't want it to stick and burn and it needs to get to a roiling boil.
Lower the heat so it stops boiling. Add 6 2/3 cups of sugar, mixing every two cups in well. Bring it back to a boil and stir until it starts to thicken.
Jar and follow the canning directions I gave for the Pickled Peppers. Allow for two weeks to set. Some of them may still be juicy on the shelf, but by the time you transfer one to the fridge, the cold will set it.