Best 7 Zucchini Jelly Recipes

ZUCCHINI JELLY

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.

ZUCCHINI PEACH JELLY

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.

HOT AS HELL HABANERO ZUCCHINI JELLY

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

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

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

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.

ZUCCHINI JELLY

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.