Rating: 4.5 stars
53 Ratings
  • 5 star values: 38
  • 4 star values: 6
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 1

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.

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
192
Yield:
12 pints
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Ingredients

192
Original recipe yields 192 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.n

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  • 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.n

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.

Nutrition Facts

30 calories; protein 0.1g; carbohydrates 7.6g; sodium 2.6mg. Full Nutrition
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