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
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
- Wash seven 1-cup plastic or freezer-safe containers with hot, soapy 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.
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