I wish the recipe were more specific with a couple of the ingredients. How many cups of grated zucchini? How much lemon juice? We are not supposed go too far afield in canning recipes. I just took it out of the water bath -- I hope it sets up.
Followed recipe precisely. I've made lots different kinds of jams, jellies and marmalades with many types of fruits, tea, even garlic, and know it's important to do so.
This was nothing special in terms of taste and it didn't set, either, first time that's ever happened to me.
IF it was delicious, I wouldn't mind so much, you can still use runny marmalade for other things like ice cream topping, but it's just not all that good. Much more effort than it's worth. Will be looking for other uses for my bumper crop of zucchini.
Hi, Lynn. We’re sorry to hear that the recipe was not what you expected. Here are a few ideas for using up your bumper crop: Zucchini Brownies, Apple Zucchini Slaw, and Zucchini Pancakes.
A correction. This recipe yields 6 half [jelly jars] pints, not pints. Also a clarification please. I assumed the 2# of zucchini called for was fresh before grating and seeds removed. Was that correct? Also you did not specify whether to squeeze excess moisture out. I did because I normally do, but it was very dry in the initial cook stage before adding the sugar.
Hi, Mary Lou. Thanks for your advice about the yield. As for the squeezing and seed removal of the zucchini, that is not necessary here. The liquid is a good thing for this recipe.