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

Zucchini Peach Jelly Recipe

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5 2
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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.
TOTAL TIME: Prep: 5 min. Cook: 15 min. + cooling
MAKES:120 servings
TOTAL TIME: Prep: 5 min. Cook: 15 min. + cooling
MAKES: 120 servings

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

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.

Directions

  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

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.

Reviews for Zucchini Peach Jelly(2)

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
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3 Star
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2 Star
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MY REVIEW
Reviewed Jun. 24, 2012

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

MY REVIEW
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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