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Pina Colada Jam

If you like pina coladas, you’ll love this! But here’s the kicker: The secret ingredient is fresh zucchini. Spread the jam on crackers and cheese or add to a pan sauce to give chicken or pork chops a tropical twist. —Taste of Home Test Kitchen
  • Total Time
    Prep: 15 min. Cook: 20 min. + cooling
  • Makes
    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

  • Rinse 7 half-pint jars 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.
Nutrition Facts
2 tablespoons: 100 calories, 0 fat (0 saturated fat), 0 cholesterol, 8mg sodium, 25g carbohydrate (25g sugars, 0 fiber), 0 protein.

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