Pina Colada Jam

This recipe was in our local newspaper last week.

It caught my eye and since it calls for Zucchini

and I have lots of Zukes so I thought it was worth a try.

Pina Colada Jam

6 cups Sugar

6 cups Zucchini, shredded and peeled

1 (8oz) can Crushed Pineapple, undrained

1/4 cup Lime Juice

2 pkgs. (3 oz ea) Pineapple Gelatin
(I had to go to a couple of grocers to find this gelatin.
It will be in the Hispanic section)

1 teaspoon Rum Extract

Combine sugar, zucchini, pineapple and lime juice in a large pot.

Bring to boil.

Boil for 10 minutes, stirring constantly.

Remove from heat.

Stir in gelatin and extract until gelatin is dissolved.

Pour into jars or freezer containers,

leaving 1/2" head space.

Cool completely before covering with lids.

Refrigerate for up to 3 weeks or freeze for up to 1 year.

I made some Strawberry Fig Jam too, that's what you see in the back.

It reminds me of my Mom's Apricot Pineapple Jam she used to make each year.

It reminds me of my childhood so I really like it.

My older children remember Nana's jam too so they like it.

The younger ones aren't quite sure yet, but are coming around quickly.

My technical adjustments/differences ;):

I just canned it in vintage canning jars from my Mom and Grandmother

 instead of putting it in the freezer.

I didn't have enough Lime Juice so I added

Lemon Juice to make the right amount.

and

just rereading the recipe right now I realize

I put in 2 (6oz) gelatin packets

instead of 2 (3oz) packets...

oops

So that would explain why it's a little stiff....

Oh well, it's still good.