This mock strawberry jam is made with zucchini, sweetened with sugar, and flavored with strawberry gelatin and lemon juice — no strawberries required!
Preparation Time
25 mins
Cooking Time
25 mins
Total Time
50 mins
Calories
48 Calories
Recipe Instructions
Step 1
Inspect six half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
Step 2
Stir zucchini and sugar together in a large pot over medium heat until sugar has dissolved and mixture begins to boil, about 10 minutes. Stir in lemon juice and gelatin; continue simmering for 5 more minutes, stirring constantly.
Step 3
Ladle jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
Step 4
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 2 inches. Bring to a rolling boil, cover, and process for 10 minutes.
Step 5
Remove the jars from the stockpot and let cool, several inches apart, to room temperature, 4 hours or longer. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area. Refrigerate any jars that do not seal.
