Usually, by this time of summer, I have more zucchini than I know what to do with…so…to keep from wasting any of our harvest….I make zucchini everything!
And of course zucchini jelly!
Now you may be thinking that zucchini jelly sounds nasty tasting and just plain weird (I thought the same thing) but I urge you to withhold judgment until after you try it.
If you’d like to give it a whirl….here’s what you’ll need:
6 cups zucchini that has been peeled and grated
6 cups sugar
1/2 cup lemon juice
1 cup crushed pineapple (drained)
2 3oz packages apricot Jello
Put the shredded zucchini in a large pot and cook for five minutes. After zucchini has cooked a bit add the Jello, sugar, pineapple and lemon juice
Bring the mixture to a rolling boil and boil for one minute. Ladle into sterilized jars, seal and freeze. It’s that simple!
Next….hot pepper jelly!
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