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.
We decided to try this.....and I have to say it was a success. My sister-in-law called me today and told me it was the best "strawberry" jam she has ever tasted.....I didn't tell her it was zucchini. I did peel seed and puree the zucchini and added about 1/2 box of pectin - just to make sure it would set up. Thanks for the great recipe. I will make it again.
It is unbelievable the tast this Jam has.. BETTER than store bought thats for sure... I have made this recipie 5 times and it NEVER fails.. Super easy!! Awesome!!!! Thanks for sharing:)
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!
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.
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.
I didn't care for this. I love the idea - I was so facinated with this recipe I had to try it. Unfortunately it did not turn out well for me. The end result was an overly sweet jar of stringy googy sticky Jello flavored jelly. I thought the zucchini would break down but it was still very much intact. I think the other reviewer who cooked and blended her zucchini had the right idea. Knowing that I still wouldn't make this again because I didn't enjoy the flavor of Jello as jelly.
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.
Surprisingly delicious and tasty.:-) What a nice surprise and twist to a new jam recipe. My only slight gripe is the color. Due to the strawberry gelatin... the jam turns out to be a candy apple bright colored red and not exactly the color strawberry jam is naturally. I might next time add a drop of red food coloring in an attempt to slightly deepen the color a bit.
