Tomato Raspberry Salsa

1. Fill a Dutch oven 3/4 full with water; bring to a boil. Immerse tomatoes for 20 seconds or until skins easily peel away; remove with slotted spoon and plunge into ice water. Slip skin off tomatoes; core each tomato with a paring knife, removing the stem end and white center. Cut tomatoes in half crosswise; squeeze out and discard seeds. Cut tomatoes in chunks; place in a food processor in batches and process until finely chopped. (There will be about 3 cups of tomato pulp.)

2. Wash 3 (1/2 pint) jars and lids in hot soapy water; rinse with warm water. Fill boiling-water canner half full with water; add jars and water to cover. Bring water to a boil, reduce heat and simmer. Place lids in water to cover in a small saucepan; bring water to a simmer. Simmer until ready to use. Remove and drain jars and lids, one at a time, as needed for filling.

3. Combine tomatoes, onion, bell pepper, and jalapeno pepper in a large Dutch oven; bring to a boil over medium-high heat. Reduce heat and simmer 5 minutes or until vegetables are crisp-tender. Stir in raspberries; simmer 5 minutes. Stir in SPLENDA^® Granulated Sweetener, lime juice, vinegar, and salt; cook, stirring constantly for 1 minute, or until SPLENDA^® Granulated Sweetener dissolves. LADLE immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on rack in canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil.

4. Process 15 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing center of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) Store in a cool, dark place for up to 1 year. Once opened, store refrigerated and use within 2 weeks.

NOTE

For a milder salsa, remove jalapeno seeds before mincing.