Kiwi Daiquiri Jam
Yield
1 batchPrep
10 minCook
40 minReady
1 daysIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | each |
kiwi fruit
peeled |
|
| 3 | cups |
sugar
|
|
| ⅔ | cup |
pineapple juice
|
|
| ⅓ | cup |
lime juice
|
|
| 1 | pouch |
liquid pectin
|
* |
| 4 | tablespoons |
rum
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | each |
kiwi fruit
peeled |
|
| 7.1E+2 | ml |
sugar
|
|
| 158 | ml |
pineapple juice
|
|
| 79 | ml |
lime juice
|
|
| 1 | pouch |
liquid pectin
|
* |
| 6E+1 | ml |
rum
|
|
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.
