6 c sugar
6 c shredded & peeled zucchini
1 can (8oz) crushed pineapple, untrained
1/4 c lime juice
2 pkg pineapple gelatin
1t rum extract
1. Sterilize 7 half-pint jars with lids; dry thoroughly.
2. Combine 1st 4 ingredients in pot; Bring to boil, and boil 10 minutes, stirring constantly.
3. Remove from heat; Stir in gelatin and extract until gelatin is dissolved.
4. Immediately fill all containers to within 1/2 in from tops. Wipe off edges & cool completely before covering with lids.
5. Add lids. Refrigerate ham up to 3 weeks, or freeze up to 1 year. Thaw frozen jam in fridge until thawed.
(2T= 100 c, 0fat, 0 chol, 8mg sod, 25 g carbs, O pro)
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