Whenever you have a bumper crop of zucchini squash, make a batch of this mock strawberry jam. Tastes like the real thing! Your family and friends will never know the difference unless you tell them.

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Ingredients

96
Original recipe yields 96 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir the zucchini and sugar together in a large pot over medium heat until the sugar has dissolved and the mixture begins to boil, about 10 minutes. Stir in the lemon juice and gelatin, and continue simmering 5 minutes more, stirring constantly.

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  • Ladle the hot jam into 6 hot, sterilized half-pint canning jars leaving 1/4 inch headspace. Wipe the rim and jar threads with a clean, damp cloth. Center lid on jar and screw the ring down firmly. Place into a boiling water canner covered by 2 inches of boiling water. Process for 10 minutes. Remove from the canner, and allow to cool to room temperature, and refrigerate any jars that do not seal.

Cook's Note

You can make any flavor of jam by changing the flavor of Jello(R) - try peach, blueberry, blackberry, etc.

Nutrition Facts

47.8 calories; 0.2 g protein; 12.2 g carbohydrates; 0 mg cholesterol; 7.8 mg sodium. Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/18/2009
This is a soft serve jam since it does not use pectin. It tasted pretty good except it was a little on the sweet side. Cool thing is since it does not need pectin you can scale down the sugar a bit if needed. I might do 3 to 4 c. of sugar rather than 5 next time. It's a good recipe it's a keeper for sure. Read More
(40)

Most helpful critical review

Rating: 3 stars
06/30/2009
I didn't care for this. I love the idea - I was so facinated with this recipe I had to try it. Unfortunately it did not turn out well for me. The end result was an overly sweet jar of stringy googy sticky Jello flavored jelly. I thought the zucchini would break down but it was still very much intact. I think the other reviewer who cooked and blended her zucchini had the right idea. Knowing that I still wouldn't make this again because I didn't enjoy the flavor of Jello as jelly. Read More
(11)
25 Ratings
  • 5 star values: 15
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 2
Rating: 4 stars
08/18/2009
This is a soft serve jam since it does not use pectin. It tasted pretty good except it was a little on the sweet side. Cool thing is since it does not need pectin you can scale down the sugar a bit if needed. I might do 3 to 4 c. of sugar rather than 5 next time. It's a good recipe it's a keeper for sure. Read More
(40)
Rating: 5 stars
09/16/2008
We decided to try this.....and I have to say it was a success. My sister-in-law called me today and told me it was the best "strawberry" jam she has ever tasted.....I didn't tell her it was zucchini. I did peel seed and puree the zucchini and added about 1/2 box of pectin - just to make sure it would set up. Thanks for the great recipe. I will make it again. Read More
(37)
Rating: 5 stars
08/15/2008
It is unbelievable the tast this Jam has.. BETTER than store bought thats for sure... I have made this recipie 5 times and it NEVER fails.. Super easy!! Awesome!!!! Thanks for sharing:) Read More
(28)
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Rating: 5 stars
08/17/2009
Yah! Another delicious way to use excess zucchini from my garden. I followed the advice of a former reviewer and added a 1/2 box of sure-jell and pureed the cooked mixture a bit before pouring it into the jars to seal. I also added 1 T. of butter when I added the Jell-O and lemon juice to reduce the amount of foam. Can't wait to try other flavors...deliciously sweet! Will definitely make this again for my family and for gifts! Read More
(22)
Rating: 4 stars
08/05/2011
I read through the reviews before I attempted this recipe. I appreciate those who went before me and provided their tips so I knew what to do before I made it. I cut this recipe in half BUT I cut the sugar back twice so for a half recipe I only used about a cup of sugar. After I'd cooked the zucchini with the sugar and it'd boiled I cooled it a bit and then stuck the mixture in my blender and really blended it down to a thin almost soupy consistancy. I then added it back to the saucepan re-warmed it then stirred in the lemon juice and gelatin. After all is said and done I think this was a fun recipe to make with on hand ingredients to make a quick freezer jam but for us it really wasn't a home run. There's nothing wrong with the recipe it just wasn't for us. Read More
(22)
Rating: 5 stars
08/27/2010
This is really good. I made this with only four cups of sugar and it is still very sweet. Next time I'll make with three cups. I did not blend the zucchini/Jello mixture after boiling and there are obvious pieces of zucchini in the jam. Next time I will blend the mixture. Read More
(15)
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Rating: 3 stars
06/29/2009
I didn't care for this. I love the idea - I was so facinated with this recipe I had to try it. Unfortunately it did not turn out well for me. The end result was an overly sweet jar of stringy googy sticky Jello flavored jelly. I thought the zucchini would break down but it was still very much intact. I think the other reviewer who cooked and blended her zucchini had the right idea. Knowing that I still wouldn't make this again because I didn't enjoy the flavor of Jello as jelly. Read More
(11)
Rating: 3 stars
07/19/2010
My jam came out way too thick. It wouldn't spread at all. I think only 1 3-oz package of jello was needed. After it set I boiled it down again added 3/4 cup water more lemon juice 1 cup sugar and 4 more cups of shredded zucchini. I put this into jars and it was a better consistency. Read More
(10)
Rating: 5 stars
07/09/2009
Surprisingly delicious and tasty.:-) What a nice surprise and twist to a new jam recipe. My only slight gripe is the color. Due to the strawberry gelatin... the jam turns out to be a candy apple bright colored red and not exactly the color strawberry jam is naturally. I might next time add a drop of red food coloring in an attempt to slightly deepen the color a bit. Read More
(10)