1/4 cup fresh strawberries
2/3 cup chopped blackberries
1/4 cup sliced celery
1 tablespoon butter
1 cup all-purpose flour
1/4 cup chopped onion
3 tablespoons water
1 tablespoon molasses
In a medium bowl, mix strawberries and blackberries. Season with butter, salt and flour, and stir until blended. Set aside.
Melt the butter in a large saucepan, mixing well. Add all but one cup of gelatin in 3 tablespoons, stirring until thoroughly dissolved. Stir in tomato juice and water. Cook over medium heat, stirring constantly until gelatin begins to thicken. When it begins to thick, remove from heat and whisk in molasses. Pour mixture into pudding crust. Chill over night, turning ladle if necessary, in fridge.