Servings: 5 ½ quarts

7-8 lbs. zucchinis, peeled, seeded and grated 7 to 8 lbs. zucchinis, peeled, seeded and grated
32 oz. bottled lemon juice 32 oz. bottled lemon juice
lemon zest 1 lemon lemon zest 1 lemon
juice from lemon juice from lemon
6 cups sugar 6 cups sugar
 
Thickener: subheading: Thickener:
2 cups sugar 2 cups sugar
2 cup clear jel 2 cup clear jel
enough cold water to mix together enough cold water to mix together

Mix zucchini, lemon juices, zest and sugar in large pan. Bring to a boil and simmer for 20 minutes until tender. Use immersion blender to break up the chunks.
Mix clear jel and sugar together. Whisk cold water into sugar mixture.
Pour into lemon zucchini mixture. Boil 1 minute. Be careful as it will bubble up and burn you. Fill hot jars with mixture leave ½ inch head space. Process in boiling water bath, for 25 minutes for pints, 35 minutes for quarts.
If not thick enough after open mix ½ cup sugar with 2 Tbsp. of cornstarch. Stir into filling. Heat, just till thickened.