Whoa! Who knew you could make jam this easily! Instead of using fresh strawberries, I used thawed "frozen mixed berries". Following the advice of other reviewers, only 1 1/8 cups of sugar provided the perfect sweetness.(I can't imagine the sweetness factor with 4 cups! Yikes!!) So I cooked it, at a rolling boil, for about 20 minutes. Didn't use a thermometer or do a plate test. It was easy to tell it was cooked down enough, just by looking at it. After refrigerating it for a couple hours, it thickened up beautifully. Tastes great on toasted fresh baked bread. Mmmm.... Oh, I should mention that when it's boiling, it splatters like crazy, so wear grungy clothes that you don't mind getting stained. Protective oven mitts might not be a bad idea either if you don't want your hands splattered with boiling jam. Ow!

Reviewed On: Aug. 15, 2009

We love this! Very moist and chocolatey. I took others advice and decreased the sugar to 1 1/4 cups, which was the perfect sweetness for us. Also increased the zucchini to 5 cups...which didn't seem to affect it at all. I sprayed my pans LIBERALLY with Pam non-stick spray, let the loaves cool when done, and my loaves didn't stick to the pan one bit. I coated the choc chips with flour which helped them to not sink too much. It did seem a little oily, so next time I'll try a healthier version substituting applesauce for half of the oil, and spelt flour for half of the white flour. Thanks for an awesome recipe!

Reviewed On: Aug. 7, 2009

This is a good pie. But here's a heads-up for those using fresh cherries other than sour ones. I used a mixture of pitted fresh Bing and Ranier cherries. Even though I decreased the sugar to 3/4 cup, it was still sickenly sweet. I would recommend using 1/4 - 1/3 cup sugar if using non-sour cherries. Also, 2 cups of cherries wouldn't have been enough to fill a 9" store-bought deep dish pie shell, but 4 cups was perfect. Baked for 40 min. Other than the sweetness, it was good with a nice almond flavor. My family liked it, though they agreed it was a little on the sweet side.

Reviewed On: Jul. 27, 2009