Dee's Raspberry Squash Jam |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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. Ingredients:
3 cups zucchini |
3 cups raspberries, and juice |
3 cups sugar |
3 ounces raspberry jell-o gelatin |
Directions:
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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