Pina Colada Jam

Total Time:Prep: 15 min. Cook: 20 min. + cooling

Recipe by Taste of Home Test Kitchen

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Feb. 10, 2022

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

TEST KITCHEN APPROVED

Pina Colada Jam

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Yield:7 half-pints
Prep:15 min
Cook:20 min
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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
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Directions

  1. 1
    Wash seven 1-cup plastic or freezer-safe containers with hot, soapy water. Dry thoroughly.
  2. 2
    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.
  3. 3
    Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers. Cool completely before covering with lids.
  4. 4
    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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