6 c. ground zucchini
5 c. sugar
12 to 16 oz. raspberries
2 tbsp. lemon juice
6 oz. raspberry Jello

Cook zucchini, sugar and berries for 10 to 15 minutes. Add lemon juice. Remove from heat and add Jello. Stir and pour in jars. May be stored in refrigerator or frozen.