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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
  • Total Time
    Prep: 5 min. Cook: 15 min. + cooling
  • Makes
    7-1/2 pints


  • 6 cups shredded peeled zucchini (about 4 medium)
  • 6 cups sugar
  • 2 tablespoons lemon juice
  • 1 can (8 ounces) crushed pineapple with juice
  • 2 packages (3 ounces each) peach or orange gelatin


  • 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
2 tablespoons: 44 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 11g carbohydrate (11g sugars, 0 fiber), 0 protein.

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Average Rating:
  • Jolyanne
    Sep 30, 2020

    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.

  • Gaylene
    Jul 12, 2020

    I have a question I accidentally put the jello in at first, what will happen?

  • Grant
    Oct 7, 2019

    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?

  • deb9962
    Aug 16, 2019

    We really liked this. And a great way to use up zucchini. I made it with orange hello,

  • gunslinger
    Aug 12, 2019

    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.

  • Orbs
    Aug 5, 2016

    I left out the sugar and lemon juice. This is a delicious condiment! Thank you, Ruth, for sharing this recipe.

  • kiowalisa
    Jun 21, 2016


  • starlingscc
    Jul 27, 2014

    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!

  • hsmof3boys
    Jun 22, 2010

    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.

  • Nana K
    Oct 2, 2009

    No comment left