Zucchini Raspberry Jam

Ingredients

Regular

• 6 cups ground zucchini                       
• 5 cups sugar 
• 3 cups raspberries  
• 2 Tbsp. lemon juice 
• 2 small boxes raspberry gelatin

Low Sugar

• 6 cups ground zucchini                       
• 2 ½ cups Splenda Blend for Baking
• 3 cups raspberries  
• 2 Tbsp. lemon juice 
• 2 small boxes raspberry gelatin

Method

• Cook zucchini, sugar, and berries for 10-15 minutes. Add lemon juice. Remove from heat and add gelatin. Stir and pour into containers. 
• May be stored in refrigerator for up to 3 weeks.