Mock Strawberry Jam

Mock Strawberry Jam

20
Patricia Canerdy 4

"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."

Ingredients

4 h 50 m servings 48 cals
Serving size has been adjusted!

Original recipe yields 96 servings

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Nutrition

  • Calories:
  • 48 kcal
  • 2%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 12.2g
  • 4%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 8 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.

Footnotes

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

Reviews

20
  1. 23 Ratings

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Most helpful

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 suga...

Most helpful critical

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 s...

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 suga...

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 zuc...

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 :)

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 i...

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 cu...

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 th...

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 s...

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 appl...

This worked great for me. The only change I made (based on other recipes I has read while searching for recipes) was to grind the zucchini instead of shredding/grating it.