NOTE: Boiling water canner and three 8 oz. jars needed to make this recipe.
Fill a Dutch oven 3/4 full with water. Bring water to boil. Immerse tomatoes for 20 seconds.
Remove tomatoes with slotted spoon and plunge into ice water. Remove skins. Core each tomato with a paring knife, removing stem end and white center.
Cut tomatoes in half crosswise, squeeze out and discard seeds. Cut tomatoes in chunks.
In a food processor or blender, puree tomatoes in batches. (Yield will be about 3 cups of tomato pulp.)
To sterilize jars: Wash jars and lids in hot soapy water; rinse with warm water. Fill canner half full with water; add jars and water to cover. Bring water to a boil, reduce heat and simmer.
To sterilize lids: In small saucepan, place lids and cover with water. Bring water to simmer. Simmer until ready to use. Remove and drain jars and lids, one at a time, as needed for filling.
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 and bring water to gentle boil.
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.