Pina Colada Jam
Prep Time
15 min
Cook Time
20 min
Yield
7 half-pints.
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
- Wash seven 1-cup plastic or freezer-safe containers with hot, soapy 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.
Nutrition Facts
2 tablespoons: 100 calories, 0 fat (0 saturated fat), 0 cholesterol, 8mg sodium, 25g carbohydrate (25g sugars, 0 fiber), 0 protein.