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Piña Colada Jam
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| 6 cups | sugar |
| 6 cups | shredded peeled zucchini |
| 1 can | crushed pineapple undrained |
| 1/4 cup | lime juice |
| 2 pkgs (3 oz each) | pineapple jello |
| 1 teaspoon | rum extract |
In a Dutch oven combine sugar, zucchini, pineapple, and lime juice. Bring to a boil and boil for 10 minutes stirring constantly. Remove from e heAt; stir in gelatin and extract until gelatin is dissolved.
Pour into jars or freezer containers. Cool completely before covering with lids. Refrigerate for up to 3 weeks or freeze for up to one year.
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