Pina Colada Jam

By Nanadi-2

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

Preparation

Step 1

Rinse seven 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: 7 cups.