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.