Kiwi daiquiri jam

4 servings

Ingredients

Quantity Ingredient
5 Kiwifruit, peeled
3 cups Sugar
⅔ cup Unsweetened pineapple juice
⅓ cup Fresh lime juice
1 Pouch 85ml/3oz liquid pectin
Green food colour, optional
4 tablespoons Rum (or sub. fruit juice?)

Directions

Fill boiling water canner with water. Place 4 clean half-pint mason jars in canner. Cover, bring water to a boil; boil at least 10 min to sterilize jars at altitudes up to 1000 ft.

Place snap lids in boiling water, boil 5 min to soften sealing compound.

In a large stainless steel or enamel saucepan, mash kiwifruit to applesauce consistency. Stir in sugar, pineapple and lime juice.

Bring to a full rolling boil, stirring until sugar dissolves.

Stirring constantly, boil vigorously for 2 minutes.

Remove from heat, stir in pectin. Continue stirring 5 minutes to prevent floating fruit. (If desired, add green food colouring to create a more lively, intensely green jam.) Stir in rum.

Ladle jam into a hot sterilized jar to within ¼ inch of top rim.

Remove air bubbles by sliding rubber spatula between glass and food; readjust head space to ¼ inch. Wipe jar rim removing any stickiness. Center snap lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining jam.

Cover canner, return water to a boil, process 5 minutes at altitutes up to 1000 ft. Remove jars. Cool 24 hours. Check jar seals.

(Sealed lids curve downward.) Remove screw bands. Wipe jars, label and store in a cool dark place. source: Bernardin Guide to Home Preserving 1992 Shared but not tested by Elizabeth Rodier Aug 93

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