Rating: 4 stars 4.2
27 Ratings
  • 5 star values: 16
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 2

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.

Recipe Summary

prep:
25 mins
cook:
25 mins
additional:
4 hrs
total:
4 hrs 50 mins
Servings:
96
Yield:
6 half-pint jars
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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.n

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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.n

Cook's Note

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

Nutrition Facts

48 calories; protein 0.2g; carbohydrates 12.2g; sodium 7.8mg. Full Nutrition
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