Zucchini Raspberry Jam

Ingredients

Regular

• 6 cups ground zucchini
• 5 cups sugar
• 3 cups raspberries
• 2 Tbsp. lemon juice
• 2 small boxes raspberry gelatin

Low Sugar

• 6 cups ground zucchini
• 2 ½ cups Splenda Blend for Baking
• 3 cups raspberries
• 2 Tbsp. lemon juice
• 2 small boxes raspberry gelatin

Method

• Cook zucchini, sugar, and berries for 10-15 minutes. Add lemon juice. Remove from heat and add gelatin. Stir and pour into containers.
• May be stored in refrigerator for up to 3 weeks.

Nutritional Information Per Serving- Regular Sugar

• Calories: 50
• Fat: 0 g.
• Sat. Fat: 0 g.
• Trans Fat: 0 g.
• Sodium: 7 mg
• Carbs: 13 g.
• Fiber: 0.5 g.
• Protein: 0 g.

Nutritional Information Per Serving- Low Sugar

• Calories: 16
• Fat: 0 g.
• Sat. Fat: 0 g.
• Trans Fat: 0 g.
• Sodium: 6 mg
• Carbs: 3 g.
• Fiber: 0.5 g.
• Protein: 0.5 g.