Recipes » Canning ~ Preserving » Strawberry Zucchini Jam

Strawberry Zucchini Jam

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Strawberry Zucchini Jelly is a wonderful concoction that utilizes that bumper crop of zucchini! This “mock” strawberry jam does contain fruit- but it also gives a delicious serving of veggies, shhhhhh…. don’t tell anyone, they’ll NEVER know!


Strawberry Zucchini Jam

You’ll Need:
3 c. peeled and grated zucchini
3 c. sugar
1/2 c. lemon juice
8 oz. crushed pineapple
6 oz. pkg strawberry Jell-O

In a large saucepan cook the grated zucchini and sugar over low heat until the sugar has dissolved and the mixture starts to boil, stirring often. Add the remaining ingredients and bring it back up to nearly a boil, continue simmering for about 5 minutes more, stirring constantly.

Ladle the jam into hot sterilized jars, leaving 1/4″ headspace, add lids/bands and seal. Process in a water bath for 10 minutes.

By the way, you can use any flavor of Jell-0 that you prefer.

Use Raspberry Jello to Make Raspberry Pineapple jam

Any Flavor Jam using Zucchini

In fact, you can use just about any flavor jello to create delicious jams in tons of different flavors, use orange jello to create zucchini marmalade, or mango jello to create a delicious tropical jam!

This delicious jam recipe is an old favorite for hiding veggies, it’s great for sending the kids to school with Peanut Butter and Jelly Sandwiches!

View More Canning & Preserving Recipes

25 thoughts on “Strawberry Zucchini Jam”

    • Does the pineapple need to be drained, or included?

      included, On this site, always include the entire contents of a can unless it specifies to drain it. 🙂

  1. i’ve made an orange version of this! it tastes like orange marmalade without the yucky orange peelings! thanks for sharing!:sandwich:

  2. what can i use as a sugar substitute? 3c of sugar is a lot, i usually make recipes with agave or honey and really want to try this. what would you suggest for a substitute measurement for these?


  3. i used to make homade jams and jellies all the time and enter them into the local fair. ihave seen many diff recipes including pepper jelly (one of my faves) but never zucchini. cant wait to try.

    does it foam like other jams and jellies?

    • I used to make homade jams and jellies all the time and enter them into the local fair. Ihave seen many diff recipes including pepper jelly (one of my faves) but never zucchini. Cant wait to try.

      Does it foam like other jams and jellies?

      I just made this yesterday (5/31/15), and no, it did not foam at all, and according to my husband, it turned out awesome!

    • A little new here … when it says strawberry jello does that mean prepared or just the packet ? TIA :jar:

      a 6 oz Package (not prepared)

    • How many jars does this make and what size jar? Thank you

      I just made this with some frozen zucchini that I had vacuum-sealed from summer. I guess right by totaling up the cup ingredients. As there is 2 cups in a pint, I canned 3 full pints and 1 jelly jar with 1″ head space instead of the 1/4″ and according to my husband, it turned out awesome!

  4. I taste tested my batch and while the flavor was good, I found it physically to be a bit “crunchy” for my taste. I will make it again, but I think I will use the food processor first for the zucchini and pineapple to make it a smoother jam and hopefully eliminate the crunch, as that would definitely raise a questioning eye of what am I eating from my two daughters! (2.5 and 4.5 years old)

  5. Just tried this as mock orange marmalade and lemon marmalade. I Grated orange peel with the mixture and substituted orange jello, same process for the lemon. Since the zucchini had a crunch, I thought it would be similar to those consistencies.

    I agree with jodymarq…for the strawberry, I put in in the food processor.

  6. Does anyone know if this would work if I made it, let cool, then froze it? I have never canned and while I think I’m going to get up the nerve to do so this summer, I don’t have all the stuff for it and I DO have lots of zucchini right now!

  7. Ok, I made this and just canned for the first time! It wasn’t as hard as I made canning out to be! Also, I used PureVia brand stevia in this, i used the cups this recipe calls for as the stevia said measure cup for cup like sugar…but, it was way too sweet and it didn’t seem to be thickening at all so i added 2 tsp of glucomannan powder (thickening agent).

    I think next time I’ll use only 2 cups of the stevia with 1 cup strawberries.

    I do like it, though, have been using it on pancakes!

  8. I made the recipe as indicated and it stayed liquid it did not turn to jam. The colour was great also was the taste I had to through everything to waste.

    • Aw, that’s a shame that you threw it out. The reason your jam didn’t set was that it didn’t cook long enough. This can be due to variations of heat intensity in different stoves. For example, I use a gas stove. Did you do a gel test prior to water-bath canning the jars?

      Also, If a jam or jelly doesn’t set up the first time, it can be reheated and water-bathed again. Or it can be used as a delicious topping for ice cream, or cakes, muffins etc.

      I made a batch of spiced peach jam a couple years ago that didn’t set up well and now my family requests that I make it every year. I bake a yellow cake and spread it between the layers thickly, then top with whipped cream to serve.

  9. Just made a batch of this the other day and it came out beautifully, Thank you! I had to cook mine a couple minutes longer than the 5, I think it was about 7, but I wanted to make sure the zuchinni cooked clear. I made a similar recipe last year, but I didn’t cook it long enough and it didn’t set up.


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