I won't say for sure on the jelly until it actually jells because we all know I am so much better at making syrup than I am at making jelly.
I posted this recipe on the forum at the beginning of this month and then Paula tried the recipe and highly recommended it and although I don't have zucchini growing right now I did find five large ones in the store today that I felt would work for the recipe. I just peeled them, scooped out the seeds with a spoon and then cut them in chunks.
You then put them in a pan with the pineapple juice, lemon juice, and sugar and cook them for 20 minutes.
This is my second post today so if you missed the pink lemonade wine post see the post below this one.