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Pina Colada Jam

 Pina Colada Jam
If you like pina coladas, you’ll love this! But here’s the kicker: The secret ingredient is fresh zucchini. Because this jam is so unexpectedly delicious, we challenge you to try it in a radical new way. Tell us what you think! —Taste of Home Test Kitchen
56 ServingsPrep: 15 min. Cook: 20 min. + cooling

Ingredients

  • 6 cups sugar
  • 6 cups shredded peeled zucchini
  • 1 can (8 ounces) crushed pineapple, undrained
  • 1/4 cup lime juice
  • 2 packages (3 ounces each) pineapple gelatin
  • 1 teaspoon rum extract

Directions

  • Rinse four 1-cup plastic containers and lids with boiling water. Dry
  • thoroughly.
  • In a Dutch oven, combine sugar, zucchini, pineapple and lime juice.
  • Bring to a boil. Boil 10 minutes, stirring constantly. Remove from
  • heat; stir in gelatin and extract until gelatin is dissolved.
  • Immediately fill all containers to within 1/2 in. of tops. Wipe off
  • top edges of containers. Cool completely before covering with lids.
  • Refrigerate up to 3 weeks or freeze up to 1 year.Thaw frozen jam in
  • refrigerator before serving. Yield: 3-1/2 pints.
Nutritional Facts: 2 tablespoons equals 100 calories, trace fat (trace saturated fat), 0 cholesterol, 8 mg sodium, 25 g carbohydrate, trace fiber, trace protein.