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
30 mins
Total Time
55 mins
Calories
48 Calories
Recipe Instructions
Step 1
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.
Step 2
Inspect 6 (1/2-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 3
Stir together zucchini and sugar in a large pot over medium heat until sugar has dissolved and mixture begins to boil, about 10 minutes. Stir in gelatin and lemon juice; continue simmering for 5 more minutes, stirring constantly.
Step 4
Ladle jam into the 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 the lids and screw the rings on tightly.
Step 5
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 boiling water using a holder. Pour in more boiling water to cover the jars by at least 2 inches. Bring to a rolling boil, cover, and process for 10 minutes.
