Prep 10 mins
Cook 30 mins
I made this up trying to copy one of a lady's recipe at farmers' market. Didn't get the color, which was a pale pink, but did get a great jam.
- Peel and cube the zucchini.
- Cook until tender in small amount of water.
- Add raspberries and sugar.
- Cook down on low heat until thickened, stirring to prevent sticking.
- Sprinkle on Jell-O slowly, while stirring quickly lol; cook until thick.
- Put into sterilized jars and seal.