Mock Strawberry Jam

Prepare Jars: Inspect six 1/2-pint jars for any cracks or rust, discarding any damaged ones. Immerse the jars in simmering water to sterilize. Wash new lids and rings in warm, soapy water. Keep jars hot until ready to fill. (Prep time: 15 minutes)

Combine Ingredients: In a large, heavy-bottomed pot, combine the shredded zucchini and sugar. Stir well over medium heat until the sugar is completely dissolved and the mixture begins to bubble gently. (Cook time: 10 minutes)

Simmer and Thicken: Stir in the strawberry gelatin dessert mix and lemon juice. Continue to simmer, stirring constantly, for an additional 5 minutes to allow the jam to thicken slightly. (Cook time: 5 minutes)

Fill Jars: Ladle the hot jam into the sterilized jars, leaving 1/4 inch of headspace at the top. Use a clean knife or spatula to release any trapped air bubbles. Wipe the jar rims clean with a damp paper towel. (Filling time: 10 minutes)

Seal Jars: Place the lids on the jars and screw on the rings tightly, but not too forcefully. (Sealing time: 5 minutes)

Process in Boiling Water Bath: Place a rack in the bottom of a large stockpot and fill halfway with water. Bring the water to a rolling boil. Gently lower the filled jars into the boiling water using a jar lifter, ensuring they are at least 2 inches apart. Add more boiling water if needed to cover the jars by at least 2 inches. Cover the pot and process for 10 minutes. (Processing time: 25 minutes)

Cool and Check Seal: Carefully remove the jars from the stockpot and place them on a towel-lined surface to cool completely, several inches apart. Allow the jars to cool for at least 4 hours, or preferably overnight. After cooling, check the seal by pressing down on the center of each lid. If the lid does not flex, the jar is sealed properly. Remove the rings for storage and store the sealed jars in a cool, dark place. Refrigerate any jars that do not seal properly.