Zucchini-Strawberry Jam

 

2 pounds zucchini shredded

12 ounces fresh strawberries stemmed and chopped

1 tsp. grated lemon zest

Juice of 1/2 lemon about 1 1/2 T.

1 package 1 3/4 ounces powdered fruit pectin

5 C. sugar

2 T. finely chopped crystallized ginger

 

Put the zucchini and strawberries in a large pot and stir in the lemon zest and lemon juice. Bring the ingredients to a boil over medium heat. Lower the heat and continue to simmer, uncovered, until the zucchini is tender, about 10 minutes. Stir in the pectin. Return to a boil and stir in the sugar and crystallized ginger. Bring to a steady boil (this can take 3–5 minutes) and boil hard for 1 minute, stirring constantly and scraping the bottom of the pot. Remove from the heat and skim off any foam. Stir for 5 minutes to prevent the zucchini from floating in the jam. Ladle into clean, dry 1/2-pint jars. Cool to room temperature before adding lids.