Kiwi Daiquiri Jam
Ingredients:
5 kiwifruit, peeled
3 cup sugar
2/3 cup unsweetened pineapple juice
1/3 cup fresh lime juice
1 pouch 85ml/3oz liquid pectin
1 green food colour, optional
4 tablespoon rum (or sub. fruit juice?)
Instruction:
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 coloring
to create a more lively, intensely green jam.)
Stir in rum.
Ladle jam into a hot sterilized jar to within 1/4 inch of top rim.
Remove air bubbles by sliding rubber spatula between glass and food; readjust head space to 1/4 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 altitudes 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.
