Pina Colada Jam

14 Cups
30 min
This tasty recipe was in our local newspaper last week. It caught my eye and since it calls for Zucchini. I had to give it a try with my overabundance of Zukes. It is delicious! You would never know that Zucchini is in the recipe. Reminds me of my Mom's Apricot Pineapple Jam she used to make each and every year when I was growing up. Takes me back to my childhood. Tastes awesome on toast and English Muffins, even ice cream.
Collect needed ingredients. Cleanly washed jars are sufficient since these will be going into the freezer. No need to sterilize your jars as in the traditional canning method - a real time saver!  
Combine sugar, shredded zucchini, crushed pineapple, and lime juice in a large pot. Bring to boil. Boil for 10 minutes, stirring constantly. Remove from heat. Add extract and gelatin. Thoroughly stir until gelatin is completely dissolved.Immediately fill all jars or freezer containers leaving 1/2 inch head space. Wipe off top edges of containers.  Cool completely before covering with lids. 
Refrigerate for up to 3 weeks or freeze for up to 1 year.
Recipe details
  • 14  Cups
  • Prep time: 20 Minutes Cook time: 10 Minutes Total time: 30 min
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  • 6 cups sugar
  • 6 cups Zucchini, peeled and shredded
  • 1 (8oz) can Crushed Pineapple, undrained
  • 1/4 cup Lime Juice
  • 2 packages (3 oz each) Pineapple Gelatin
  • 1 teaspoon Rum Extract
  • I had to go to a couple different grocers to find Pineapple gelatin. It may be in the Hispanic section.
Debbie/Dragonfly Treasure
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