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. 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.
Your KIWI DAIQUIRI JAM is ready. Good luck!
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