Zucchini Jelly24 Reviews
- Prep: 15 min
- Cook: 30 min
- Ready In: 45 min
“This easy and great way to use zucchini was given to me by my Grandmother many years ago and is still requested by friends and family today. Any flavor gelatin will work, but I have found apricot and strawberry to work best.” - by TYSGRANNY
Original recipe yields 12 pints
- Combine the zucchini, sugar, pineapple, and lemon juice in a large pot over medium heat. Boil mixture until the zucchini is clear; remove from heat. Add gelatin mix and stir until completely dissolved.
- Ladle into hot, sterilized jars to within about 1/4 inch of the top. Seal, and process in a boiling water canner for 5 minutes.
Amount Per Serving (192 total)
- 30 cal
- 0 g
- < 1%
- 7.6 g
Based on a 2,000 calorie diet
Reviews (24)Rate This Recipe
"I've been making this jam for years. It is a jam not a jelly. Jelly is made with only the juice. Anyway be creative and use any flavor of jello you like. Apricot seems to be the favorite. It's ea..." See moresy and sooo delicious. Fun to tell your friends what's in it after they tell you they love it and hate zucchini."
"This recipe was actually really good. It has a nice texture and and looks beautiful once canned. I used 1/2 the recipe and only had strawberry/banana Jell-o on hand. Next time i will just use the stra..." See morewberry to give it a stronger flavor. I will definatly be making this again and giving this away for christmas gifts. I may change the name and just say surprise Strawberry Jelly to make it more appealing for gifts. Thanks;)"
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