Reviewer:

fausterlady

Cooking Level: Expert

Home Town: Waterloo, Iowa, USA

Reviewed: Sep. 25, 2012

I have made this several times its very good.

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Reviewer:

Renee

Home Town: Appleton, Minnesota, USA

Reviewed: Aug. 12, 2012

Soooooo very good! I modified the recipe in two ways: 1. Decreased sugar to 4 cups and 2. After peeling and shredding zucchini, I put through my blender on puree and then placed into pan with sugar. Just my preference on not having stringy jam - very nice consistency this way. Oh - and don't tell anyone it's zucchini until after they RAVE about it!!

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1 user found this review helpful

Reviewer:

WJH

Cooking Level: Expert

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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5 users found this review helpful

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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5 users found this review helpful

Reviewer:

crystalathome

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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5 users found this review helpful

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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15 users found this review helpful

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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4 users found this review helpful

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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12 users found this review helpful