Zucchini Peach Jelly
Total TimePrep: 5 min. Cook: 15 min. + cooling
Excellent recipe. I cut the sugar to 4 cups, added 1 powdered pectin and 2 cups of finely diced peaches. Made 9 x 250 ml jars. To keep on shelf, I water bathed for 10 minutes.
I have a question I accidentally put the jello in at first, what will happen?
Not a review but a question: I am new to jelly/jam making. Does this have to be refrigerated? Say I wanted to sell it on a shelf in my retail store. Can I do that or does it have to stay refrigerated?
We really liked this. And a great way to use up zucchini. I made it with orange hello,
I made this with my overload of zucchini and it was so delicious! You would never know the zucchini was in there. I did cut back a little on the sugar.
I left out the sugar and lemon juice. This is a delicious condiment! Thank you, Ruth, for sharing this recipe.
Tried this recipe this year (2014) for the first time. I used both zucchini and yellow squash and canned using the water bath method as well. The mixture takes about 24 hours to completely jell to a jam consistency but my family does Love the taste! I will definitely be making more as soon as we have more zucchini and yellow squash ripen! Some of this will definitely go into our Christmas Gift Baskets!
I made this jam with some zucchini from my garden. It is delicious. I canned the jelly using the water bath method. That way I could take advantage of the abundant zucchini and can share the jam for gifts.
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