Kiwi Daiquiri Jam

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.

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.