Reviewed: Sep. 19, 2011

This turned out really good. Next time I may puree a little more - but my family did not know that difference - will make again

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Reviewer:

lauriec

Reviewed: Aug. 28, 2011

WOW, This was so easy and delish!! It did take longer that 10 minutes to get this to boil though. First time jarring too. Thank you Patricia!!

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Reviewer:

crystalathome

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Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Meridian, Idaho, USA

Reviewed: Aug. 8, 2011

12 Quarts of tasty Strawberry syrup and 3 quarts of jelly. You must use pectin with this recipe if you desire jelly and it must come to a rolling boil for at least five minutes, but mine took much longer. Check for set. I love the flavor. I didn't seed my zucchini, though I did puree it. I added a couple drops of blue food coloring in one batch for deeper color, and used crab apple pectin in one batch that lent a deeper color. Thanks for this recipe!

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Reviewer:

JARDINERA

Reviewed: Aug. 5, 2011

I read through the reviews before I attempted this recipe. I appreciate those who went before me and provided their tips so I knew what to do before I made it. I cut this recipe in half BUT I cut the sugar back twice so for a half recipe, I only used about a cup of sugar. After I'd cooked the zucchini with the sugar and it'd boiled, I cooled it a bit and then stuck the mixture in my blender and really blended it down to a thin almost soupy consistancy. I then added it back to the saucepan, re-warmed it, then stirred in the lemon juice and gelatin. After all is said and done, I think this was a fun recipe to make with on hand ingredients to make a quick freezer jam, but for us, it really wasn't a home run. There's nothing wrong with the recipe, it just wasn't for us.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Jul. 27, 2011

This worked great for me. The only change I made (based on other recipes I has read while searching for recipes) was to grind the zucchini instead of shredding/grating it.

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Reviewer:

KATZ13

Reviewed: Aug. 27, 2010

This is really good. I made this with only four cups of sugar and it is still very sweet. Next time, I'll make with three cups. I did not blend the zucchini/Jello mixture after boiling and there are obvious pieces of zucchini in the jam. Next time I will blend the mixture.

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Reviewer:

ADEWING

Reviewed: Aug. 3, 2010

I was doubtful but with so much zucchini in my fridge I had to try it. This turned out great, really really great I plan on making alot more!

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6 users found this review helpful

Reviewer:

jledgett

Reviewed: Jul. 19, 2010

My jam came out way too thick. It wouldn't spread at all. I think only 1 3-oz package of jello was needed. After it set, I boiled it down again, added 3/4 cup water, more lemon juice, 1 cup sugar and 4 more cups of shredded zucchini. I put this into jars and it was a better consistency.

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Reviewer:

Tammy Lynn

Cooking Level: Intermediate

Reviewed: Aug. 15, 2009

Yah! Another delicious way to use excess zucchini from my garden. I followed the advice of a former reviewer and added a 1/2 box of sure-jell and pureed the cooked mixture a bit before pouring it into the jars to seal. I also added 1 T. of butter when I added the Jell-O and lemon juice to reduce the amount of foam. Can't wait to try other flavors...deliciously sweet! Will definitely make this again for my family and for gifts!

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Reviewer:

BERTSWERT

Cooking Level: Intermediate

Home Town: Kearney, Nebraska, USA

Reviewed: Aug. 15, 2009

This is a soft serve jam, since it does not use pectin. It tasted pretty good, except it was a little on the sweet side. Cool thing is, since it does not need pectin, you can scale down the sugar a bit if needed. I might do 3 to 4 c. of sugar rather than 5 next time. It's a good recipe, it's a keeper for sure.

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24 users found this review helpful