Pina Colada Freezer Jam

Are you ready to can/preserve some more veggies from the garden?  Today we are going to be making some jam reminiscent of a cocktail drink called Pina Colada!  You are going to be surprised by one of the ingredients,but don't let that make you shy away from trying out this recipe.  I assure you,that this jam is so good you could eat it right out of the container with a spoon!  (at least,Mr. P did!)

Pina Colada Jam:

Supplies from the cupboard/pantry needed to make this recipe.

• Large stock pot
• Mason jars (or plastic freezer containers) 8 oz
• wooden or plastic spoon 
• ladle
• grater or food processor 
• clean cloth (for wiping the rims of the containers)
• 2 three ounce packages of Pineapple gelatin
• 1 teaspoon of Rum extract
• 1/4 cup lime juice
• 1 20 oz can of crushed pineapple (do not discard the juice)
• 6 cups grated Zucchini (use a grater or food processor)
• 6 cups sugar

Add to your stock pot,the grated zucchini,lime juice,sugar,pineapple including the juice.  Stir to incorporate/mix all of the ingredients together.

Bring to a boil.  Stirring constantly,boil for 10 minutes.

Remove from the heat (I just turned off the gas burner).  Add the 1 teaspoon of rum extract,and stir to incorporate.

Add the two packages of pineapple gelatin,and stir until it has all dissolved.  Allow to cool slightly,especially if you will be using plastic freezer containers.

These are the containers I will be using for my jam,because they stack nicely in the freezer.

Move your stock pot to a location with plenty of room to work.  The kitchen table works great for me.

Now we are ready to start filling the containers.  Make sure that you leave a 1/2 inch headspace at the top of your containers.

After filling all the containers,set them aside to completely cool before placing the lids on them.

Once the jam is cooled off wipe the rims of your containers with the(damp) clean cloth before placeing the lids on your containers,label them and place them in the freezer.  I left one container out at Mr. P's request :)

The jam wil keep for up to one month in the refrigerator,or up to one year in the freezer.  Hope you give this one a try,you will be surprised at how unexpectedly delicious it is!

Row,row,row...

Well,2013 is now officially half over.  Crazy,I know,before we know it December will be knocking on the door!  Saturday I had planned on working on BOM blocks,since it rained,that did not happen,but this did...

Remember my row quilt top?  Well it is a top no more :)  The first rain drops started to fall just as I finished packing up my F M booth.  What timing!  Anyway after a late lunch,and the sewing tables back in place,this was calling my name.

The back is a Joann's fabric called scallops,with the star row a little off set from the center.  At the bottom are the extra geese,as somehow that row ended up with too many!  The binding is made up of scraps from the quilt front,and also the backing fabric.

I am so happy to have this one finished,as it is mine All Mine :@)

Yesterday,was spent in the kitchen and the garden.  Here are the fruits of my kitchen labor!  The four jars at the back are Rhubarb and blue-raspberry (blueberry/raspberry) jam,sounds out there but is really yummy.  The four shorter jars at the front are Strawberry Marmalade,a first for me.  Of course I had to add my own twist to it!

Instead of oranges and lemons,it has lemons and limes,in place of the water the reserved juice from cooking down the rhubarb was added,and to take it over the top fresh French Tarragon from the garden.  A party in your mouth!

On the left is my French Tarragon,on the right Mexican Tarragon.  There are also two sweet peppers in between,also harvested but not pictured...lettuce,swiss chard a bit of lavender,mint,kale,and a couple peas.  Which will probably be all we get as the deer wreaked havoc in the garden one day this last week :(  Thank goodness they were picky and left the majority for us!