Zucchini Jelly

4.5
(54)

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.

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Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
192
Yield:
12 pints

Ingredients

  • 6 cups peeled, seeded, and shredded zucchini

  • 6 cups white sugar

  • 1 (15.25 ounce) can crushed pineapple, drained

  • ½ cup lemon juice

  • 1 (6 ounce) package strawberry flavored Jell-O® mix

Directions

  1. 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.

  2. 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.

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 (per serving)

30 Calories
8g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 192
Calories 30
% Daily Value *
Sodium 3mg 0%
Total Carbohydrate 8g 3%
Dietary Fiber 0g 0%
Total Sugars 7g
Protein 0g
Vitamin C 1mg 6%
Calcium 1mg 0%
Potassium 14mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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