Zucchini Marmalade
Recipe: #18715
April 30, 2015
Categories: Vegetables, Canning/Preserving, Fall/Autumn, Summer, Fat Free, Vegetarian, Gelatin/Jello, Zucchini more
"Use any fruit flavor of jello you wish. Yield 6 jars"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (425.3 g)
- Calories 827
- Total Fat - 0.5 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 144.2 mg
- Total Carbohydrate - 210.5 g
- Dietary Fiber - 3 g
- Sugars - 203.8 g
- Protein - 4.3 g
- Calcium - 38.2 mg
- Iron - 0.9 mg
- Vitamin C - 77.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Boil the zucchini and sugar for 20 minutes.
Step 2
Add lemon juice and crushed pineapple. Boil for 5 minutes.
Step 3
Add gelatin and stir until dissolved.
Step 4
Remove from heat, pour into hot jars and seal.
Step 5
Process in water bath for 5 minutes.
Step 6
Makes 6 jelly jars (half pints?).
Tips & Variations
No special items needed.
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