3 c. zucchini
1/2 c. lemon juice
3 c. sugar
1 (6 oz.) pkg. raspberry Jello

Take zucchini and peel, seed section removed and cut into small pieces. Add lemon juice. Cook slowly until zucchini is clear. Mash and add sugar and raspberry Jello. Bring to rolling boil. Boil for 6 to 8 minutes. Makes 6 1/2 pints.