This zucchini jelly recipe is a unique and delightful treat that combines the freshness of zucchini with the sweetness of jelly. It is the perfect way to use up excess zucchinis and add a touch of homemade goodness to your breakfast or snacks. Made with simple ingredients and easy steps, this recipe will become a favorite in your kitchen. The jelly has a lovely green color and a subtle zucchini flavor that pairs well with toast, crackers, or even as a glaze for meats.
Ingredients
- 6 cups shredded zucchini
- 6 cups granulated sugar
- 1/4 cup lemon juice
- 1 package liquid pectin
- Green food coloring (optional)
Directions
- In a large pot, combine the shredded zucchini, sugar, and lemon juice.
- Let the mixture sit for 20 minutes, stirring occasionally to dissolve the sugar.
- Place the pot on the stove over medium-high heat and bring to a boil.
- Once boiling, reduce the heat to medium and let the mixture simmer for 15 minutes.
- Stir occasionally to avoid burning.
- After 15 minutes, remove the pot from heat and let it cool for a few minutes.
- Stir in the liquid pectin and a few drops of green food coloring, if desired.
- Return the pot to medium-high heat and bring it back to a boil.
- Let it boil for 1 minute, stirring constantly.
- Remove the pot from heat and ladle the hot jelly into sterilized jars, leaving a 1/4-inch headspace.
- Wipe the jar rims to remove any spills or residue, then place the lids on the jars.
- Tightly screw on the bands.
- Process the jars in a boiling water bath for 10 minutes to ensure proper sealing.
- Remove the jars from the water bath and let them cool on a clean towel.
- As the jelly cools, it will set and thicken.
- Once completely cooled, test the seals by pressing down on the center of the lids. If they don't pop back, the jars are properly sealed.
- Store the sealed jars in a cool, dark place for up to one year.
- Enjoy the zucchini jelly on toast, crackers, or as a glaze for meats. It makes a great homemade gift too!
