Squash Jelly
A delightful squash jelly with a sweet, fruity flavor, blending zucchini or yellow squash with pineapple and peach or apricot jello. Perfect for light desserts or spreads.
Ingredients
Instructions
- Cook squash without water until transparent, about 12 to 15 minutes.
- Add sugar, lemon juice, and crushed pineapple to the cooked squash.
- Bring to a boil and cook for 6 to 8 minutes.
- Remove from heat and add jello, stirring well until dissolved.
- Pour into small jelly jars, seal, and store on shelf in a cool place.
Tips & Substitutions
For a smoother jelly, consider blending the cooked squash before adding the other ingredients. You can substitute the crushed pineapple with other fruits like mango or peach for a different flavor profile. If you're looking for a healthier option, try reducing the sugar by half or using a sugar substitute suitable for jellies. Ensure the jello is completely dissolved to avoid a grainy texture.
Serving Suggestions
This squash jelly is perfect as a spread on breakfast toast or paired with cream cheese on crackers for a delightful appetizer. It can also be used as a topping for vanilla ice cream or yogurt. For a refreshing twist, serve alongside 'Bilodi' Black-Eyed Pea Salad for a colorful summer meal. It pairs beautifully with Oven-Browned Potatoes(Microwave) for a comforting side dish.
Storage & Reheating
Store the sealed jelly jars in a cool, dark pantry or cupboard. Once opened, keep the jelly in the refrigerator, where it can last for up to two weeks. To enjoy it later, simply spread it on toast or use it as a topping for desserts. Reheating is not necessary, as it’s best enjoyed cold or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Squash Jelly contains roughly 225 calories, with 6g protein, 54g carbohydrates, and 1g fat. It is an excellent source of vitamin C (110% of the Daily Value), dietary fiber (35% of the Daily Value), and potassium (21% of the Daily Value), and a good source of protein and iron. It also contributes 10g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of squash for this jelly?
Yes, you can use other types of squash, such as butternut or acorn squash, but keep in mind that the flavor and texture may vary. Make sure to adjust the cooking time to achieve the desired transparency and softness.
How long does this jelly last once opened?
Once opened, the squash jelly can be stored in the refrigerator for up to two weeks. It is important to keep it sealed to prevent contamination and maintain its flavor.
Is it possible to make this jelly without jello?
Yes, you can make a natural jelly by using pectin instead of jello. This will require following the instructions on the pectin package for proper ratios and cooking times to ensure it sets correctly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).