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!
Just a quick cool story: So, I used to visit teach the lady who gave me this recipe, here in Pleasant Grove, until she and her daughter up and moved and I lost contact with her. But when I went down to Hurricane for Jared's farewell, I heard thier names being read into Mom and Dad's ward! They weren't there that day, but now I know where they are. It's a small world.
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