This 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. Eventually I'll get to the bottom of these Zukes!
Pina Colada Jam
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
(I had to go to a couple different 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.
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.
It is delicious! Reminds me of my Mom's Apricot Pineapple Jam she used to make each year. Reminds me of my childhood so I really like it. My older children remember Nana's Jam so they like it too. The younger ones aren't quite sure yet, but they're coming around :)
Tastes awesome on toast and English Muffins
MMM
More recipes here
I would love to know if this could be canned?
ReplyDeleteSure, just put it through a canning bath ♥
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