This mock strawberry zucchini jam is such a fabulous way to turn your summer squash harvest into something unexpected and delicious. It is quick to put together and fabulous spread over toast or swirled into yogurt.
In a large saucepan or Dutch oven, bring zucchini, sugar, lemon juice and pineapple to a boil over medium to medium-high heat.
Boil for 12-15 minutes, stirring occasionally.
For a smoother jam, use an immersion blender until you get your desired consistency. Though this step is unnecessary if you like a bit of texture in your preserves.
Remove from heat and stir in the Jello powder. Spoon into clean jars and store in the refrigerator for up to 3 weeks.
Notes
If using larger zucchini, remove the seeds. Small zucchini with tender seeds won't need them removed.Feel free to experiment with different flavors of Jello, peach and/or raspberry would be delicious.