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Zucchini Peach Jelly Recipe

I like to use this jelly as a condiment. It's always a conversation piece...everyone wonder about the "green" ingredient! This beautiful jelly is so easy to make and I often use it as a gift-giving item for the holidays.

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Zucchini Peach Jelly Recipe

Prep: 5 min. Cook: 15 min. + cooling

Yield: 120 Servings

5 15 20

Ingredients

6 cups shredded peeled zucchini (about 4 medium)
6 cups sugar
2 tablespoons lemon juice
1 can (8 ounces) crushed pineapple with juice
2 packages (3 ounces each) peach or orange gelatin

Directions

In a large saucepan or Dutch oven, combine zucchini, sugar, lemon juice and pineapple with juice; bring to a boil. Cook, stirring often, at a full boil for 10 minutes. Remove from the heat; stir in gelatin. Spoon into clean jelly jars. Cover and cool. Store in the refrigerator. Yield: 7-1/2 pints.

Nutritional Facts 1 serving (2 tablespoons) equals 44 calories, trace fat (trace saturated fat), 0 cholesterol, 2 mg sodium, 11 g carbohydrate, trace fiber, trace protein.

Originally published as Zucchini Peach Jelly in Bountiful Harvest Cookbook , p19

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Reviews for Zucchini Peach Jelly

Zucchini Peach Jelly

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Reviewed on Jun. 24, 2012 by Kirchner

I believe that is not jelly but JAM. It looks interesting, but I don't think I would try it.

Reviewed on Jun. 22, 2010 by hsmof3boys

I made this jam with some zucchini from my garden. It is delicious. I canned the jelly using the water bath method. That way I could take advantage of the abundant zucchini and can share the jam for gifts.