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Zucchini Jelly

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."

Rate/Review | Read Reviews (17)

Prep Time:
15 Min

Cook Time:
30 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 pints

Ingredients

6 cups peeled, seeded, and 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

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.

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.