Zucchini Peach Jelly Recipe
Zucchini Peach Jelly Recipe photo by Taste of Home
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Zucchini Peach Jelly Recipe

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I like to use this jelly as a condiment. It's always a conversation piece—everyone wonders 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. —Ruth Glick, Dalton, Ohio
TOTAL TIME: Prep: 5 min. Cook: 15 min. + cooling
MAKES:120 servings
TOTAL TIME: Prep: 5 min. Cook: 15 min. + cooling
MAKES: 120 servings


  • 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

Nutritional Facts

2 tablespoon: 44 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 11g carbohydrate (11g sugars, 0 fiber), 0 protein.


  1. 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 10 minutes.
  2. Remove from heat; stir in gelatin. Spoon into clean jelly jars. Cover and cool. Store in the refrigerator up to 3 weeks. Yield: 7-1/2 pints.
Originally published as Zucchini Peach Jelly in Bountiful Harvest Cookbook 1994, p19

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Orbs User ID: 7287623 252271
Reviewed Aug. 5, 2016

"I left out the sugar and lemon juice. This is a delicious condiment! Thank you, Ruth, for sharing this recipe."

kiowalisa User ID: 6906590 249659
Reviewed Jun. 21, 2016


starlingscc User ID: 7888140 40462
Reviewed Jul. 27, 2014

"Tried this recipe this year (2014) for the first time. I used both zucchini and yellow squash and canned using the water bath method as well. The mixture takes about 24 hours to completely jell to a jam consistency but my family does Love the taste! I will definitely be making more as soon as we have more zucchini and yellow squash ripen! Some of this will definitely go into our Christmas Gift Baskets!"

hsmof3boys User ID: 1082482 44655
Reviewed Jun. 22, 2010

"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."

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