Best Zucchini Jelly Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ZUCCHINI JELLY



Zucchini Jelly image

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

6 cups peeled, seeded, and shredded zucchini
6 cups white sugar
1 (15.25 ounce) can crushed pineapple, drained
½ cup lemon juice
1 (6 ounce) package strawberry flavored Jell-O® mix

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 PEACH JELLY



Zucchini Peach Jelly image

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

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

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.

HOT AS HELL HABANERO ZUCCHINI JELLY



Hot As Hell Habanero Zucchini Jelly image

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

10 habaneros, only stems removed
5 cups seeded cubed zucchini (I leave on the peel for nutrition, but for eye appeal you can remove it)
1 1/2 cups distilled vinegar
7 cups sugar
2 -6 fluid ounces certo liquid pectin or 2 -6 fluid ounces ball fruit jell

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.

PEPPER JELLY GLAZED CHICKEN WITH CORN AND ZUCCHINI



Pepper Jelly Glazed Chicken with Corn and Zucchini image

Categories     Chicken     Onion     Tomato     Low Fat     Backyard BBQ     Corn     Zucchini     Grill     Grill/Barbecue     Jalapeño     Cilantro     Jam or Jelly     Simmer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 12

6 plum tomatoes (about 1 pound)
1 pound zucchini
1 cup packed fresh coriander sprigs
1 cup chopped onion
2 teaspoons vegetable oil
2 teaspoons minced garlic
1 1/2 cups fresh corn (from about 3 ears)
2 tablespoons jalapeño pepper jelly
4 teaspoons fresh lemon juice
1/2 teaspoon chili powder
1 1/2 pounds chicken cutlets
2 tablespoons cream cheese

Steps:

  • Prepare grill.
  • Seed and chop tomatoes and cut zucchini into 1/2-inch pieces. Finely chop coriander. In a heavy skillet cook onion in oil over moderately low heat, stirring, until softened. Add tomatoes, zucchini, garlic, corn, and salt and pepper to taste and simmer, covered, stirring occasionally, until zucchini is tender, 25 to 30 minutes.
  • While corn mixture is simmering, prepare chicken. In a small saucepan melt jelly over moderate heat, stirring, and remove pan from heat. Stir in lemon juice and chili powder and divide jelly mixture between 2 small bowls (to prevent the potential contamination caused by uncooked meat juices). Pat chicken dry and brush with jelly mixture from 1 bowl. Season chicken with salt and grill on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 4 minutes on each side. With a clean brush, coat chicken with jelly mixture from other bowl.
  • Stir cream cheese into corn mixture until melted and stir in coriander and salt and pepper to taste.
  • Serve corn mixture topped with chicken.

PEPPER JELLY GLAZED CHICKEN WITH CORN AND ZUCCHINI



Pepper Jelly Glazed Chicken With Corn and Zucchini image

Make and share this Pepper Jelly Glazed Chicken With Corn and Zucchini recipe from Food.com.

Provided by lazyme

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

6 plum tomatoes
1 lb zucchini
1 cup coriander leaves, packed
1 cup onion, chopped
2 teaspoons vegetable oil
2 teaspoons garlic, minced
1 1/2 cups corn
2 tablespoons jalapeno jelly
4 teaspoons fresh lemon juice
1/2 teaspoon chili powder
1 1/2 lbs chicken cutlets
2 tablespoons cream cheese

Steps:

  • Prepare grill.
  • Seed and chop tomatoes and cut zucchini into 1/2-inch pieces.
  • Finely chop coriander.
  • In a heavy skillet cook onion in oil over moderately low heat, stirring, until softened.
  • Add tomatoes, zucchini, garlic, corn, and salt and pepper to taste and simmer, covered, stirring occasionally, until zucchini is tender, 25 to 30 minutes.
  • While corn mixture is simmering, prepare chicken.
  • In a small saucepan melt jelly over moderate heat, stirring, and remove pan from heat.
  • Stir in lemon juice and chili powder and divide jelly mixture between 2 small bowls (to prevent the potential contaminations caused by uncooked meat juices).
  • Pat chicken dry and brush with jelly mixture from 1 bowl.
  • Season chicken with salt and grill on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 4 minutes on each side.
  • With a clean brush, coat chicken with jelly mixture from other bowl.
  • Stir cream cheese into corn mixture until melted and stir in coriander and salt and pepper to taste.
  • Serve corn mixture topped with chicken.

GRANDPA MITCHELL'S ZUCCHINI JELLY



Grandpa Mitchell's Zucchini Jelly image

Make and share this Grandpa Mitchell's Zucchini Jelly recipe from Food.com.

Provided by CookingMonster

Categories     < 30 Mins

Time 30m

Yield 1 serving(s)

Number Of Ingredients 7

6 cups shredded zucchini (raw)
4 cups sugar (or less)
1/2 cup lemon juice
1/2 bottle Certo (1 box)
14 ounces crushed pineapple
1 (3 ounce) box orange Jell-O
1 (3 ounce) box apricot gelatin (or another orange will do)

Steps:

  • Cook zuchini in own juice, 6 minutes.
  • Add sugar, certo, lemon juice.
  • Boil 6 minutes more.
  • Remove from heat.
  • Add Jello.
  • Stir for 5 minutes.
  • Put into jars.

Nutrition Facts : Calories 4135.4, Fat 2.7, SaturatedFat 0.4, Sodium 617.7, Carbohydrate 1026.4, Fiber 11.8, Sugar 945.7, Protein 48

ZUCCHINI JELLY



Zucchini Jelly image

Try different jello flavors. Love Strawberry, but cherry, orange is good too.

Provided by Nita Foreman

Categories     Jams & Jellies

Number Of Ingredients 5

6 c grated zucchini
2 c water
6 c sugar
8 oz can crushed pineapple with juice
6 oz pkg strawberry jello (or flavor of choice)

Steps:

  • 1. Boil zuccini and water until zucchini is soft.
  • 2. Add sugar and pineapple with juice and boil 6 minutes.
  • 3. Remove from heat and add jello. Mix well.
  • 4. Pour into sterilized jars and seal. Makes 4 pts.

Related Topics