Pina Colada Jam
6 cups sugar
6 cups shredded peeled zucchini
1 can (8 oz) crushed pineapple, un-drained
1/4 cup lime juice
2 pkg (3 oz each) pineapple gelatin
1 tsp rum extract
Combine sugar, zucchini, pineapple and lime juice in a dutch oven. Bring to a boil. Boil for 10 minutes, stirring constantly. Remove from the heat; stir in gelatin and extract until gelatin is dissolved.
Pour into jars or freezer containers, leaving 1/2 headspace. Cool completely before covering with lids. Refrigerate for up to 3 weeks or freeze up to one year.