Dee's Raspberry Squash Jam
Recipe: #16901
January 22, 2015
Categories: Raspberry, Squash, Canning/Preserving, Fat Free, Gluten-Free, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, Gelatin/Jello, more
"I made this up trying to copy one of a lady's recipe at farmers' market. Didn't get the color, which was a pale pink, but did get a great recipe. Yield 3 pints"
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (500.4 g)
- Calories 984.6
- Total Fat - 6.1 g
- Saturated Fat - 0.9 g
- Cholesterol - 11.3 mg
- Sodium - 113.8 mg
- Total Carbohydrate - 238.8 g
- Dietary Fiber - 5.3 g
- Sugars - 217.4 g
- Protein - 4.1 g
- Calcium - 43.8 mg
- Iron - 1.2 mg
- Vitamin C - 37.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Peel and cube the zucchini. Cook until tender in small amount of water. Add raspberries and sugar. Cook down on low heat until thickened, stirring to prevent sticking.
Step 2
Sprinkle on Jell-O slowly, while stirring quickly lol; cook until thick.
Step 3
Put into sterilized jars and seal.
Tips
No special items needed.
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