Garlic And Zucchini Jelly

Garlic And Zucchini Jelly


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Although this jelly may be a step out of your comfort zone, it might just be a new staple in your fridge. With a flair of sweet and spicy Italian flavors, this jam will pair perfectly with bruschetta for your next dinner party.

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Time needed

15 min preparation + 1 days cooking

Serving Size / Yield

8 servings


  • 6 C. chopped Zucchini
  • 6 C. sugar
  • 1 C. fresh apricots
  • ½ C. lemon juice
  • 4 garlic cloves
  • ½ T red pepper flakes
  • 1 package strawberry gelatin mix

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In a large pot over medium-high heat mix zucchini, sugar, chopped apricots, and lemon juice. Bring to a boil and let sit for 20 minutes stirring occasionally. Add gelatin and continue mixing until completely dissolved. Ladel hot mix into jars and seal tightly.

In a large pot cover sealed jars with water. Bring the water to a boil for 5 minutes. Remove jars from hot water and make sure the lids pop down. Put processed jars into the fridge for 1 day before serving.

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