6 c. grated zucchini, peeled if lg.
2 tbsp. lemon juice
1 pkg. pectin
5 c. sugar
1 c. applesauce
1 (3 oz.) pkg. raspberry gelatin

Combine zucchini and lemon juice and cook until tender. Add pectin; heat to a rolling boil. Add sugar and applesauce; bring to a boil again. Cook 2 minutes. Turn off heat; add gelatin. Stir until dissolved. Seal in sterilized jars. Process in hot water bath for 10 minutes.