Pina Colada Jam Recipe photo by Taste of Home
Pina Colada Jam
TOTAL TIME: Prep: 15 min. Cook: 20 min. + cooling
YIELD: 7 half-pints.
If you like pina coladas, you’ll love this! But here’s the kicker: The secret ingredient is fresh zucchini. Spread the jam on crackers and cheese or add to a pan sauce to give chicken or pork chops a tropical twist. —Taste of Home Test Kitchen
Ingredients
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6 cups sugar
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6 cups shredded peeled zucchini
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1 can (8 ounces) crushed pineapple, undrained
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1/4 cup lime juice
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2 packages (3 ounces each) pineapple gelatin
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1 teaspoon rum extract
Directions
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1.
Wash seven 1-cup plastic or freezer-safe containers with hot, soapy water. Dry thoroughly.
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2.
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.
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3.
Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers. Cool completely before covering with lids.
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4.
Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jam in refrigerator before serving.
Nutrition Facts
2 tablespoons: 100 calories, 0 fat (0 saturated fat), 0 cholesterol, 8mg sodium, 25g carbohydrate (25g sugars, 0 fiber), 0 protein.
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