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Zucchini-Strawberry Jam<\/p>\nZucchini-Strawberry Jam<\/p>\n
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2 pounds zucchini shredded<\/p>\n
12 ounces fresh strawberries stemmed and chopped<\/p>\n
1 tsp. grated lemon zest<\/p>\n
Juice of 1\/2 lemon about 1 1\/2 T.<\/p>\n
1 package 1 3\/4 ounces powdered fruit pectin<\/p>\n
5 C. sugar<\/p>\n
2 T. finely chopped crystallized ginger<\/p>\n
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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\u20135 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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,…<\/p>\n