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

Zucchini Peach Jelly Recipe

Publisher Photo
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

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
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!

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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