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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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