Best 8 Zucchini Peach Jelly Recipes
Zucchini peach jelly is a unique and flavorful jelly that combines two summer favorites: zucchini and peaches. The result is a jelly that is both sweet and savory, with a complex flavor that is sure to impress your family and friends. It is a great way to use up extra zucchini and peaches, and it can be enjoyed on toast, crackers, or even ice cream.
Check out the recipes below so you can choose the best recipe for yourself!
PEACH ZUCCHINI JAM RECIPE
Sweet peach flavored jam filled with pineapple and zucchini. A new family favorite jam recipe. Bonus... we can use up all that fresh summer zucchini!
Provided by Rachel Koller
Categories Canned Goods
Time 45m
Number Of Ingredients 5
Steps:
- Bring to boil zucchini and pineapple juice until zucchini becomes soft. (3-5 minutes)
- Add Sure-Jell and bring to a boil.
- Once the zucchini mixture has come to a boil add sugar and crushed pineapple. Bring to a boil again and boil for 5 minutes.
- Remove from heat and add peach flavored jello. Stir for 1-2 minutes to allow jello to dissolve.
- Pour into sterilized jars (I like to use half-pints = 1 cup each). Clean rim of jars. This step is very important (if anything is on the rim the jar may not seal properly). Add sealing lid and ring.
- Process in using a water bath method for 20 minutes. Remove from water and let rest for 24 hours.
- After 24 hours confirm each lid sealed by pressing the "button" in the center of each lid. If it clicks it did not seal. See notes if this happens.
- Store in a cool dry place for up to 2 years. Refridgerate after opening.
ZUCCHINI PEACH JELLY
I like to use this jelly as a condiment. It's always a conversation piece-everyone wonders about the "green" ingredient! This beautiful jelly is so easy to make and I often use it as a gift-giving item for the holidays. -Ruth Glick, Dalton, Ohio
Provided by Taste of Home
Time 20m
Yield 7-1/2 pints.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 44 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 11g carbohydrate (11g sugars, Fiber 0 fiber), Protein 0 protein.
ZUCCHINI JELLY
This easy and great way to use zucchini was given to me by my Grandmother many years ago and is still requested by friends and family today. Any flavor gelatin will work, but I have found apricot and strawberry to work best.
Provided by TYSGRANNY
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 45m
Yield 192
Number Of Ingredients 5
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.
Nutrition Facts : Calories 29.7 calories, Carbohydrate 7.6 g, Fiber 0.1 g, Protein 0.1 g, Sodium 2.6 mg, Sugar 6.7 g
ZUCCHINI PEACH JELLY
I like to use this jelly as a condiment. It's always a conversation piece-everyone wonders about the "green" ingredient! This beautiful jelly is so easy to make and I often use it as a gift-giving item for the holidays. -Ruth Glick, Dalton, Ohio
Provided by Taste of Home
Time 20m
Yield 7-1/2 pints.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 44 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 11g carbohydrate (11g sugars, Fiber 0 fiber), Protein 0 protein.
ZUCCHINI PEACH JELLY
I like to use this jelly as a condiment. It's always a conversation piece-everyone wonders about the "green" ingredient! This beautiful jelly is so easy to make and I often use it as a gift-giving item for the holidays. -Ruth Glick, Dalton, Ohio
Provided by Taste of Home
Time 20m
Yield 7-1/2 pints.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 44 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 11g carbohydrate (11g sugars, Fiber 0 fiber), Protein 0 protein.
MOCK STRAWBERRY JAM
Whenever you have a bumper crop of zucchini squash, make a batch of this mock strawberry jam. Tastes like the real thing! Your family and friends will never know the difference unless you tell them.
Provided by Patricia Canerdy
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 4h50m
Yield 96
Number Of Ingredients 4
Steps:
- Stir the zucchini and sugar together in a large pot over medium heat until the sugar has dissolved and the mixture begins to boil, about 10 minutes. Stir in the lemon juice and gelatin, and continue simmering 5 minutes more, stirring constantly.
- Ladle the hot jam into 6 hot, sterilized half-pint canning jars leaving 1/4 inch headspace. Wipe the rim and jar threads with a clean, damp cloth. Center lid on jar and screw the ring down firmly. Place into a boiling water canner covered by 2 inches of boiling water. Process for 10 minutes. Remove from the canner, and allow to cool to room temperature, and refrigerate any jars that do not seal.
Nutrition Facts : Calories 47.8 calories, Carbohydrate 12.2 g, Fiber 0.1 g, Protein 0.2 g, Sodium 7.8 mg, Sugar 12 g
6 EASY STEPS TO ZUCCHINI JAM
This is a wonderful recipe for someone who is just starting out in the world of Jellies, Jams and Preserves. It is a simple yet delicious way to start your learning experience.
Provided by Serena 485247
Categories Low Protein
Time 20m
Yield 5 pints
Number Of Ingredients 7
Steps:
- Have your 5 clean glass pint jars with water in them and put on a cookie sheet in the oven on 200 degrees. Get your lids in a pan with hot water on the stove getting ready cause this is a very quick recipe.
- Bring 1/2 cup water and 6 cups of zucchini to a boil thel let simmer for 6 minutes.
- Add the sugar, lemon juice, and pineapple and let boil for 6 minutes.
- Add in the Jello (I used Cherry but you can use any flavor you like Raspberry is good as well as Orange) Boil 2 minutes.
- Add surejell and boil for 1 minute.
- Turn off heat and move pot to a cool burner, take jars out of the oven carefully pour out water and begin to ladle concoction into the hot jars.
- Wipe rims, Put lids and rings on then turn jars upside down for 5 minutes --.
- NOTE: this is a jam not a jelly, and this will look very loose, but after cools and you put in the fridge before eating it will thicken even more -- very tasty especially on homemade hot rolls mmm.
FRESH PEACH AND ZUCCHINI CASSEROLE
This was listed in our local paper as coming from the New Jersey Peach Promotion Council. I entered the recipe as printed in the paper, but when I made it I sliced the zucchini very thinly, halved the amount of cheese, and left out the salt. I also used about 1 tablespoon of dried thyme since I didn't have fresh. My husband and I devoured half of it at lunch and decided to save the rest to have at dinner over basmati rice. I'd like to try it with fresh basil as well.
Provided by Sonata
Categories Fruit
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Wash and slice zuchini into rounds.
- Place layer of zucchini on bottom of a 2-qt casserole dish.
- Sprinkle with 1/2 cup cheese, 1/2 tsp salt, 1/8 tsp pepper and 1 Tbsp thyme.
- Layer with half the peaches.
- Repeat zucchini layer, cheese and spices.
- Finish with remaining peaches.
- Cover with foil and bake for 45 minutes or until zucchini is soft.
Nutrition Facts : Calories 163.1, Fat 7.6, SaturatedFat 4.4, Cholesterol 22, Sodium 971.5, Carbohydrate 14.1, Fiber 2.6, Sugar 10.5, Protein 11.6
Tips:
- Choose ripe, firm zucchini and peaches: This will ensure the best flavor and texture in your jelly.
- Use a sharp knife to peel and slice the zucchini and peaches: This will help to prevent the fruit from becoming mushy.
- Cook the zucchini and peaches in a large pot over medium heat: This will help to extract the juices from the fruit and prevent them from sticking to the bottom of the pot.
- Add sugar and lemon juice to the pot: The sugar will help to thicken the jelly and the lemon juice will add a tart flavor.
- Bring the mixture to a boil, then reduce heat and simmer for 20 minutes: This will help to thicken the jelly and allow the flavors to meld.
- Remove the pot from the heat and skim off any foam: This will help to remove any impurities from the jelly.
- Pour the jelly into sterilized jars and seal tightly: This will help to prevent spoilage and allow the jelly to be stored for up to a year.
Conclusion:
Zucchini peach jelly is a delicious and easy-to-make treat that can be enjoyed all year long. With just a few simple ingredients and a little bit of time, you can create a batch of jelly that is perfect for spreading on toast, biscuits, or pancakes. So next time you have a surplus of zucchini and peaches, be sure to try this recipe!
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