Total Time
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.


  1. Peel and cube the zucchini.
  2. Cook until tender in small amount of water.
  3. Add raspberries and sugar.
  4. Cook down on low heat until thickened, stirring to prevent sticking.
  5. Sprinkle on Jell-O slowly, while stirring quickly lol; cook until thick.
  6. Put into sterilized jars and seal.

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