“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.” - by Patricia Canerdy
Ingredients
Adjust Servings
Original recipe yields 6 half-pint jars
Directions
- 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.
- 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.
Nutrition
Amount Per Serving (96 total)
- Calories
- 48 cal
- 2%
- Fat
- 0 g
- < 1%
- Carbs
- 12.2 g
- 4%
Based on a 2,000 calorie diet
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Reviews (18)
Rate This Recipe
"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 bi..." See moret 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."
amom2boys
"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...." See more 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."
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