One of our Favorite summer recipes, it freezes wonderfully uses up Zucchini and any extra fruit you may have on hand too :) Try it you just might LOVE it!
12 cups zucchini , seeded and grated
4 cups sugar
1 cup lemon juice
9 Oz ( 3 boxes) black cherry OR grape Jello ( see note)
1 quart blackberries
Place grated squash in large pan with 1 inch of water. Boil for 6 minutes, drain well and return to stove, over medium heat add sugar and lemon juice and blackberries, return to a gentle boil for 6 more minutes. Remove from heat and add Jello, sprinkling evenly over surface of pan, then stir well, till completely dissolved.
Spoon into sterilized canning jars, allow to cool and freeze. Or cool first and then spoon into plastic freezer containers and freeze.
**NOTE: In some locations you can find Blackberry Jello, if so by all means use it, but since I can’t always find it I have used both black cherry and grape and liked them very well with the blackberries *** This is our favorite jam to use during the winter in our Jam bar recipe (see it HERE) and your adding a veggie and a fruit to your dessert!
**Use this recipe as a basic recipe and use whatever Jello/Fruit combinations you like some of our favorites I’ve made are Strawberry Rhubarb with Strawberry Jello and 3 cups strawberries & 1 cup Rhubarb
Cherry with cherry Jello and fresh or jarred cherries
Bumbleberry with Black Cherry and Strawberry Jello and blackberries, strawberries, raspberries to total 1 quart of fruit
Raspberry with Raspberry Jello and Raspberries................
You get the idea!
**** Also this works quite well with frozen fruit so if you are inundated with fruit before the zucchini starts just pop it in the freezer in quart bags to make later!
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