Zucchini Jelly Recipe
Fall is the time of year when zucchini grows in gardens by the basket full. It seems as though you can only eat so much grilled or sautéed zucchini, so when it has ran its course on your dinner plate why not try it on your breakfast or dessert plate? Zucchini jelly is the perfect way to enjoy the sweeter side of zucchini. Zucchini jelly is a cinch to make and only takes a handful of ingredients. Give it a try and see how easy it is to make and excellent it is to enjoy!
Yields approx. 6 pints
5 cups of grated zucchini
1/2 cup of orange juice
3 cups of sugar
1 can of crushed pineapple w/juice
1 packet of jello of your choice. A 6 oz. packet if suffice. You can use lemon flavored, orange flavored, pineapple, strawberry, or any other flavor of your choice.
6 pint canning jars with lids
1. Begin by putting your grated zucchini in a sauce pan on medium heat, stirring it well until cooked.
2. Transfer it to a larger pot if you need and add the remainder of the ingredients. Keep them on a low heat until everything is mixed and dissolved well.
3. Transfer the mixture to canning jars. This recipe should yield about 6 pint jars of jelly.
4. Place the jars in your refrigerator for a few days to allow the jelly to set.
That’s all there is to it. You can now enjoy your jelly on anything you would typically put jelly on, including toast, muffins, zucchini bread, in yogurt, or anything else that appeals to you. If you are looking for a new and exciting way to use your excess zucchini, this jelly recipe is the perfect solution. Enjoy!