INGREDIENTS

3 Cups ground zucchini, peeed and seeded

1/2 Cup lemon juice

Bring to a full boil.

1 (6 Oz.) Pkg. raspberry Jello

3 Cups sugar

1 Pkg. dry pectin

DIRECTIONS

Bring to a rolling boil for 10 minutes. Put into hot jars; seal with lids and process for 10 minutes in canner.