Ingredients
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6 cups sugar
6 cups shredded and peeled zucchini
1 (8 ounce) can crushed pineapple, undrained
1/4 cup lime juice
2 (3 ounce) packages pineapple gelatin
1 teaspoon rum extract
Preparation
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Rinse seven 1-cup plastic containers 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 inches 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. Yield: 7 cups.
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