Zucchini Jelly Recipes
ZUCCHINI PEACH JELLY
I like to use this jelly as a condiment. It's always a conversation piece-everyone wonders 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. -Ruth Glick, Dalton, Ohio
Provided by Taste of Home
Time 20m
Yield 7-1/2 pints.
Number Of Ingredients 5
Steps:
- 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. , Remove from heat; stir in gelatin. Spoon into clean jelly jars. Cover and cool. Store in the refrigerator up to 3 weeks.
Nutrition Facts : Calories 44 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 11g carbohydrate (11g sugars, Fiber 0 fiber), Protein 0 protein.
ZUCCHINI JELLY
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.
Provided by TYSGRANNY
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 45m
Yield 192
Number Of Ingredients 5
Steps:
- 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.
- 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.
Nutrition Facts : Calories 29.7 calories, Carbohydrate 7.6 g, Fiber 0.1 g, Protein 0.1 g, Sodium 2.6 mg, Sugar 6.7 g
ZUCCHINI PINEAPPLE JAM
Need a way to use up zucchini? Try this wonderfully flavored jam. The pineapple adds so much sweetness. -Kathy Weese, Jackson, Ohio
Provided by Taste of Home
Time 30m
Yield 8-1/2 cups.
Number Of Ingredients 5
Steps:
- In a large stockpot, bring the zucchini and sugar to a boil. Boil and stir constantly for 6 minutes. Add the lemon juice and pineapple; cook and stir for 8 minutes. Add gelatin; stir for 1 minute. Remove from the heat. Skim off any foam; fill jars or plastic containers. Cool before covering with lids. Refrigerate up to 3 weeks.
Nutrition Facts : Calories 84 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.
HOT AS HELL HABANERO ZUCCHINI JELLY
Talk about a face mask! This will melt your face off! Dare you try I hope you have a stomach of steel. My husband has been asking for a very hot jelly. My other jelly recipes are not hot enough for him. He asked for it and he got it. He loves it. I don't know who else would try it. Maybe Mean Chef? I don't know it's really really hot. The zucchini is in there because of the abundance in the garden and it makes a great filler. Now you can use this as a ingredient in BBQ sauces or glazes for chicken or pork. Spread it on cream cheese and serve with crackers. Add a touch to a salad dressing for a kick. It's really endless just use it as a seasoning. A good gift for those that can handle it!
Provided by Rita1652
Categories Peppers
Time 55m
Yield 4 pint jars
Number Of Ingredients 5
Steps:
- Place habaneros, zucchini, and vinegar in a food processor and process till smooth.
- Combine pepper, zucchini mixture in a heavy bottom pot with sugar.
- Bring to a boil and simmer for 25 minutes.
- Add pectin and bring to a full rolling boil for 1 minute (That's while you are stirring it's still boiling).
- Remove from heat and ladle into sterile jars and process in a boiling water bath for 10 minutes.
ZUCCHINI JAM
Posted in response to a recipe request. I have never tried this recipe therefore I am not sure of the result. I would think that you could change the flavor of the jell-o to suit your fancy.
Provided by Malriah
Categories Jellies
Time 35m
Yield 8 cups, aproximately
Number Of Ingredients 5
Steps:
- Place zucchini and lemon juice in a large sauce pan and bring to a rolling boil over medium high heat.
- Allow to boil for 15 minutes.
- Add, sugar, Jello and pectin and stir until dissolved.
- Continue boiling for 10 minutes, stirring occasionally.
- Pour into sterilized jars and seal.
Nutrition Facts : Calories 790.2, Fat 0.2, SaturatedFat 0.1, Sodium 223.2, Carbohydrate 200.9, Fiber 2, Sugar 189.3, Protein 5
6 EASY STEPS TO ZUCCHINI JAM
This is a wonderful recipe for someone who is just starting out in the world of Jellies, Jams and Preserves. It is a simple yet delicious way to start your learning experience.
Provided by Serena 485247
Categories Low Protein
Time 20m
Yield 5 pints
Number Of Ingredients 7
Steps:
- Have your 5 clean glass pint jars with water in them and put on a cookie sheet in the oven on 200 degrees. Get your lids in a pan with hot water on the stove getting ready cause this is a very quick recipe.
- Bring 1/2 cup water and 6 cups of zucchini to a boil thel let simmer for 6 minutes.
- Add the sugar, lemon juice, and pineapple and let boil for 6 minutes.
- Add in the Jello (I used Cherry but you can use any flavor you like Raspberry is good as well as Orange) Boil 2 minutes.
- Add surejell and boil for 1 minute.
- Turn off heat and move pot to a cool burner, take jars out of the oven carefully pour out water and begin to ladle concoction into the hot jars.
- Wipe rims, Put lids and rings on then turn jars upside down for 5 minutes --.
- NOTE: this is a jam not a jelly, and this will look very loose, but after cools and you put in the fridge before eating it will thicken even more -- very tasty especially on homemade hot rolls mmm.
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