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
Ingredients
6 cups shredded peeled zucchini (about 4 medium)
6 cups sugar
2 tablespoons lemon juice
1 can (8 ounces) crushed pineapple with juice
2 packages (3 ounces each) peach or orange gelatin
Instructions
1In 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.
2Remove from heat; stir in gelatin. Spoon into clean jelly jars. Cover and cool. Store in the refrigerator up to 3 weeks.
