3 1/2 cups chopped lemon
1 cup small currants
1 cup ketchup
1 1/2 teaspoons lemon zest, juice reserved
1 cup lemon juice
1 cup vanilla extract
4 jell-O cubes
In a medium saucepan, mix lemon juice, currants, ketchup, lemon zest and lemon juice.
In a small bowl, stir ketchup and lemon zest into the juice until well blended.
Place white sugar cubes in a container and shake to taste to dissolve lemon zest. Pour the lemon juice mixture over gelatin in hot glass bowl. Chill the jell-O cube concentrate in refrigerator. When cool, store in jell-O containers.