Grandpa Mitchells Zucchini Jelly Recipes

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.

Steps:

• Place habaneros, zucchini, and vinegar in a food processor and process till smooth.
• Combine pepper, zucchini mixture in a heavy bottom pot with sugar.
• Bring to a boil and simmer for 25 minutes.
• Add pectin and bring to a full rolling boil for 1 minute (That's while you are stirring it's still boiling).
• Remove from heat and ladle into sterile jars and process in a boiling water bath for 10 minutes.

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.

Steps:

• Preheat oven to 475 degrees F.
• Scrub and trim the zucchini tops; cut crosswise into 1/4" - thick slices.
• In a mixing bowl, toss the zucchini with the olive oil; season with the onion powder, salt and pepper.
• Lay the zucchini slices on 2 large rimmed baking sheets without overlapping. Roast until zucchini are tender and undersides are a golden brown (about 10 - 12 minutes). Drain on a plate lined with paper towels; let cool.
• Transfer cooled zucchini to a mixing bowl; add the lemon juice, basil, parsley, garlic, lemon zest, and red pepper flakes (optional). Give a gentle toss, and set aside.
• In a small saucepan, bring the vinegar to a boil. Boil until reduced to 1/2 cup (about 2-3 minutes). Let cool a-bit.
• Pour the reduced-vinegar over the zucchini; gently fold until well coated.
• Lay several slices of the zucchini in the bottom of a Mason jar. Fill the center with more slices so that the layer is even. Continue layering until the jar is full. (The garlic slivers can be placed randomly in the layers of zucchini, or completely omitted.).
• Press down on the zucchini to compress it. Pour the remaining reduced- vinegar over the slices so it covers the top layer.
• Chill for a minimum of 4 hours (longer is better). Store in the refrigerator for up to two weeks.
• Serve chilled or at room temperature.
• COOK'S TIP: Try preparing eggplant and carrots in this same manner, DELICIOUS!
• COOK'S NOTE: Actual Preparation Time is 10 minutes plus chilling.

Steps:

• In a large stockpot, bring the zucchini and sugar to a boil. Boil and stir constantly for 6 minutes. Add the lemon juice and pineapple; cook and stir for 8 minutes. Add gelatin; stir for 1 minute. Remove from the heat. Skim off any foam; fill jars or plastic containers. Cool before covering with lids. Refrigerate up to 3 weeks.

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.

Steps:

• Place zucchini and lemon juice in a large sauce pan and bring to a rolling boil over medium high heat.
• Allow to boil for 15 minutes.
• Add, sugar, Jello and pectin and stir until dissolved.
• Continue boiling for 10 minutes, stirring occasionally.
• Pour into sterilized jars and seal.