Homemade Zucchini Jelly Recipe

Ingredients

• 6 cups peeled, seeded, and shredded zucchini
• 6 cups white sugar
• 1 (15.25 ounce) can crushed pineapple, drained
• 0.5 cup lemon juice
• 1 (6 ounce) package strawberry flavored Jell-O® mix

Instructions

1. In a large pot, combine zucchini, sugar, pineapple, and lemon juice. Bring the mixture to a boil over medium heat, then continue boiling until the zucchini becomes translucent. Remove from heat and stir in the gelatin mix until it is fully dissolved.
2. While the zucchini mixture is cooking, check twelve 16-ounce jars for any cracks or rust on the rings. Discard any damaged jars or rings. Submerge the jars in simmering water until the jelly is ready. Wash new lids and rings in warm, soapy water.
3. Carefully fill the hot, sterilized jars with the zucchini jelly, leaving about ¼ inch of space at the top. Use a clean knife or thin spatula to remove any air bubbles from the insides of the jars. Wipe the rims with a damp paper towel to ensure they are clean. Place the lids on top and screw the rings on tightly.
4. Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil, then carefully lower the jars into the boiling water, spacing them about 2 inches apart. Ensure the water covers the jars by at least 1 inch. Return to a rolling boil, cover the pot, and process for 5 minutes.
5. Carefully remove the jars from the stockpot and let them rest, spaced a few inches apart, for 12 to 24 hours. Gently press the center of each lid to ensure it doesn't move up or down, indicating a proper seal. Remove the rings for storage and store the jars in a cool, dark place.

Nutrition

• Calories: 30 kcal
• Fiber Content: 0 g
• Sugar Content: 7 g
• Sodium Content: 3 mg
• Protein Content: 0 g
• Carbohydrate Content: 8 g
• Unsaturated Fat Content: 0 g