Zucchini Jelly
Zucchini Jelly offers a unique blend of sweet and tangy flavors with a smooth, jelly-like texture. Made from fresh zucchini, pineapple, and a hint of lemon, it's a delightful spread perfect for summer gatherings or as a special treat for those who enjoy inventive fruit preserves. Suitable for breakfast or dessert.
Ingredients
Instructions
- Boil grated zucchini and sugar together for 6 minutes.
- Add lemon juice, pineapple, and Pen-Jell, then boil for an additional 6 minutes.
- Pour the hot mixture into sterilized jelly jars.
- Melt paraffin and pour on top of each jar to seal.
Tips & Substitutions
When making Zucchini Jelly, ensure your zucchini is finely grated for a smoother texture. If you prefer a less sweet jelly, consider reducing the sugar to 5 cups. For a tropical twist, you can substitute half of the pineapple with crushed mango. Always use sterilized jars to prevent spoilage and ensure a good seal. This jelly can also be used as a topping for Lemon Angel Food Cake for a delightful dessert.
Serving Suggestions
Zucchini Jelly is a versatile spread that pairs well with whole grain bread and cream cheese for a tasty appetizer. It can also be drizzled over pancakes or waffles for a sweet breakfast treat. For a refreshing side, serve it alongside Spicy Cole Slaw at your next barbecue. Consider using it as a glaze for roasted meats for an unexpected flavor boost.
Storage & Reheating
Store your Zucchini Jelly in a cool, dark place for up to a year. Once opened, keep it in the refrigerator and consume within a month. To enjoy it warm, gently reheat the jelly in a saucepan over low heat, stirring until it reaches your desired consistency. Avoid microwaving, as it can alter the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Jelly contains roughly 144 calories, with 2g protein, 36g carbohydrates, and 0g fat. It is an excellent source of vitamin C (37% of the Daily Value), and a good source of dietary fiber. It also contributes 3g 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 frozen zucchini for this recipe?
Yes, you can use frozen zucchini, but make sure to thaw and drain it well to remove excess moisture before grating. This will help maintain the right consistency in your jelly. Keep in mind that fresh zucchini may give a brighter flavor and texture.
How can I tell if my jelly has properly set?
To test if your Zucchini Jelly has set properly, place a spoonful on a cold plate and let it sit for a minute. Run your finger through it; if it holds its shape and wrinkles slightly, it’s set. If not, return it to the heat and boil for a few more minutes.
What can I do if my jelly is too runny?
If your Zucchini Jelly turns out too runny, you can reprocess it by adding more Pen-Jell and boiling it again for a few minutes. Make sure to follow the instructions on the package for adjusting the quantity needed to achieve the desired consistency.
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).