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Mock Strawberry Jam

SUBMITTED BY: Patricia Canerdy

"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."
PREP TIME  25 Min
COOK TIME  25 Min
READY IN  4 Hrs 50 Min
SERVINGS & SCALING
Original recipe yield: 6 half-pint jars
    
About  scaling  and  conversions

INGREDIENTS

  • 5 cups shredded zucchini
  • 5 cups white sugar
  • 3 tablespoons lemon juice
  • 2 (3 ounce) packages strawberry flavored gelatin

DIRECTIONS

  1. 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.
  2. 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.
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Recipe Submitter:

Patricia Canerdy
Photo by Allrecipes
Cooking Level: Expert
Living In: Flat Rock, Alabama, USA
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NUTRITION INFORMATION

Servings Per Recipe: 96

Amount Per Serving

Calories: 48

  • Total Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 4mg
  • Total Carbs: 12.1g
  •     Dietary Fiber: 0.1g
  • Protein: 0.2g

VIEW DETAILED NUTRITION

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