Raspberry Zucchini Jelly
6 cups peeled, grated zucchini
1 cup raspberries
Cook 15 minutes then add:
6 cups sugar and boil 5 more minutes
2-3oz. or 1-6oz. package raspberry jello
Pour into scalded bottles, and allow to cool until sealed.
This is the easiest and tastiest and cheapest way to make jelly and use up all that garden-fresh or neighbor-given zucchini. The zucchini takes on the raspberry flavor and thus serves more as a filler than those expensive little berries. It is also easier than regular jelly recipes because processing is not necessary. Enjoy!
