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Zucchini Jelly

SUBMITTED BY: TYSGRANNY

"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."
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PREP TIME  15 Min
COOK TIME  30 Min
READY IN  45 Min
Original recipe yield 12 pints

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 6 cups shredded zucchini
  • 6 cups white sugar
  • 1 (15.25 ounce) can crushed pineapple, drained
  • 1/2 cup lemon juice
  • 1 (6 ounce) package strawberry flavored gelatin mix

DIRECTIONS

  1. 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.
  2. 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.

FOOTNOTES

  • Editor's note
  • For safety when preserving foods, contact your local extension for guidelines in your area that will be specific to your altitude. Click here to read more about canning and preserving.
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Recipe Submitter:

TYSGRANNY
Cooking Level: Expert
Home Town: Kingwood, West Virginia, USA
Living In: Cumberland, Maryland, USA
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Nutritional Information
Zucchini Jelly

Servings Per Recipe: 192

Amount Per Serving

Calories: 29

  • Total Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 3mg
  • Total Carbs: 7.5g
  •     Dietary Fiber: 0.1g
  • Protein: 0.1g

VIEW DETAILED NUTRITION

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