Raspberry Zucchini Jam

For the raspberry zucchini jam, peel and coarsely grate the zucchini. Wash the raspberries and strain if desired.

Place zucchini, raspberries and citric acid in a high saucepan and simmer. Stir the gelling aid with the sugar and add to the fruit.

Mix well and bring to a boil, stirring throughout. Make a jelly test and pour into prepared, cleaned jars.

Close jars tightly, clean, invert onto lids and let cool.

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