Ingredients
6 cups sugar6 cups shredded peeled zucchini1 can (8 ounces) crushed pineapple, undrained1/4 cup lime juice2 packages (3 ounces each) pineapple gelatin1 teaspoon rum extract
Preparation
Rinse 7 half-pint jars 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 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.
