Strawberry Zucchini Jam
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.
Servings: 72 Servings (9 cups)
Ingredients
- 6 cups peeled and finely shredded zucchini*
- 4 cup granulated sugar
- 2 Tablespoons lemon juice
- 1 20 oz can crushed pineapple
- 1 6 oz box strawberry Jello
Instructions
- In a large saucepan or Dutch oven, bring 6 cups peeled and finely shredded zucchini*, 4 cup granulated sugar, 2 Tablespoons lemon juice and 1 20 oz can crushed 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 1 6 oz box strawberry Jello. 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.
Nutrition
Serving: 1Serving | Calories: 45kcal | Carbohydrates: 11g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.001g | Sodium: 1mg | Potassium: 28mg | Fiber: 0.1g | Sugar: 11g | Vitamin A: 21IU | Vitamin C: 2mg | Calcium: 2mg | Iron: 0.04mg
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