When my mother-in-law had me try this jelly, I was nervous. Not because she told me what it was made out of. That might have kept me from trying it. No, it was the knowing, expectant look in her eyes and the little green flecks in the jelly that had me skeptical. I was expecting something really weird like jalapeño or something. But it was really good—and normal. Just like peach jelly. Then she told me what the main ingredient was. I couldn’t believe it. Then I saw that it also takes 5 cups of sugar. Pretty sure you could add 5 cups of sugar to broccoli and it’d make a sweet jelly.
6 cups peeled, grated zucchini or squash (yep. Sounds nasty, but you’d NEVER guess.)
2 T lemon juice
1 can (15 ½ oz.) crushed pineapple
1 pkg Sure Jell (fruit pectin – probably in the canning section)
5 c sugar (I started to text my MIL just to confirm this, but it’s fer real)
2 boxes Jell-O
- Stir constantly and bring to boil for 3 mn
- Leave at room temperature for 24 hrs to set
- Freeze extra
I’ve made peach, strawberry, and cherry almond (HEAVEN! Just add almond extract at the end.) Yum Yum! They're really good in jelly rolls.