Zucchini Pineapple Jelly 2 Recipe

Ingredients
  • 9 cups Zucchini (peel, remove seeds and shred)
  • 1 can pineapple juice (46 oz. can)
  • 1/2 cup lemon Juice
  • 2 cups Sugar (measured and set aside)
  • 1 ounce oil of pineapple
  • 1 box Pectin (Ball, low sugar/no sugar)
Directions
To prepare zucchini: peel, cut in half (long ways), remove seeds and cut into strips (about 2 inches thick). Using a shredder or food processor with the shredding blade, shred zucchini. Combine zucchini, pineapple juice, lemon juice, and pectin in a large saucepan and bring to a boil over high heat, stirring continually. Add sugar all at once and stirring until sugar is completely dissolved bring back to a hard boil and boil for (2) minutes. Ladle into very hot, sterilized jars leaving 1/4" head space. Wipe rims and threads with a clean damp cloth. Tighten rings and lids. Place on a towel and let stand over night to cool. Check seals and store in a cool dry place. Shelf life is one year and, refrigerator life is six months.
Similar Recipes
Green Chili Pepper Jelly
Rating of 4.5 out of 5.0 stars
3 oz. pouch of liquid pectin
chili powder
cider vinegar
diced green chilies
lemon juice
Hot Green Pepper Jelly
Rating of 5 out of 5.0 stars
bell peppers
Certo
Green food color
jalapeno peppers
sugar
Hot Pepper Jelly
Rating of 5 out of 5.0 stars
bottle liquid pectin
chopped Jalapeño
chopped red
cider vinegar
granulated sugar

Zucchini Pineapple Jelly 2 Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2014 Tecstra Systems, All Rights Reserved, RecipeTips.com