Jam/ Recipes

Pina Colada Jam

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.

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