Friday, August 19, 2011 By: fishandtam

Zucchini Jelly

This recipe is one of my Grandma Wagner's. It's so easy to do that we had it made and in the jars within 30 minutes. The picture shown below is apricot flavored.

This is perfect for peanut butter and jelly sandwiches in the kiddos school lunches, or your work lunch. Plus, it makes a great gift. Everything tastes better when it's homemade.

This jam has even got the "Ceil" of approval. Great Aunt Ceil that is. She's our 90 year old aunt that still does canning herself. We consider her our canning guru that has all the answers in this department. So if we get stuck and have questions, we ask her. When she gave this jelly two thumbs up we knew we did it right.


6 cups shredded zucchini
6 cups sugar
1/2 cup lemon juice
1 cup crushed pineapple
2 3-ounce packages jello (we used apricot for one batch and strawberry for the another, but you can use whatever flavors you want)


Boil zucchini until clear. Add sugar, juice and pineapple. Bring to a rapid boil. Add jello, dissolve and take from heat. Freeze.


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