Zucchini Jelly Recipe - Allrecipes.com
Zucchini Jelly Recipe
  • READY IN 45 mins

Zucchini Jelly

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 12 pints Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

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.
Kitchen-Friendly View

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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Reviews More Reviews

Most Helpful Positive Review
Jun 25, 2009

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 easy and sooo delicious. Fun to tell your friends what's in it after they tell you they love it and hate zucchini.

 
Most Helpful Critical Review
Aug 16, 2011

The jam has good flavor (It is NOT jelly) but do not make this recipe without pectin or it will be runny!

 
Aug 22, 2008

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 strawberry 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;)

 
Sep 03, 2008

This recipe is fantastic. No one could believe it was zucchini. I didn't have enough Strawberry jello - so I used Red Raspberry instead.... Took a jar to work.... it was a big hit! Highly recommend this.... great for gifts

 
Sep 02, 2009

I used orange Jello because I've never seen apricot around here. I did have peach, but peach/pineapple didn't sound appealing. I used 4 1/2 cups of sugar and it is still very sweet. I will probably cut it to 4 cups next time. I wasn't sure if one package of Jello would make it set up so I threw in another package of plain gelatin. I also used 4 packets of "True Orange", a crystallized orange powder I just found and fell in love with. I had to cook the zuchinni for 3 hours on a low simmer until it turned clear. I'm going to label it Mock Orange/Pineapple Marmalade. My boyfriend had to admit that it was absolutely unrecognizable as a zuchinni-based product.

 
Aug 31, 2009

I used Blackberry Fusion Jello and it came out wonderfully. I only got 6 1/2 pints out of the full recipe not the 6 pints as the recipe states. I think I'll bump up the lemon juice to 3/4 of a cup next time so it's not as sweet. Am also going to try it with crushed cantalope instead of pineapple and just use unflavored gelatin. Great way to use zucchini!

 
Jul 26, 2012

I am so dumb!!!!!! I did everything right except DRAIN the pineapples...duh....hahahaha so I cooked the mixture down, where they was hardly any juice and it came out perfect. Made 2 batches. Apricot and the other for my hubby raspberry. Well hand out for the hoildays!!! Thanks Allrecipes!!!

 
Jun 26, 2012

I increased the lemon juice to 3/4 cup and decreased the sugar to 2 cups! I made raspberry, strawberry, and peach. Still perfectly tasty. And it gels up just fine without pectin (cuz that's what the jello is for!)

 

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Nutrition

  • Calories
  • 30 kcal
  • 1%
  • Carbohydrates
  • 7.6 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0 g
  • < 1%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 0.1 g
  • < 1%
  • Sodium
  • 3 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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