Kiwi Daiquari Jam
TIPS The alcohol content of rum evaporates quickly when added to boiling jams, but if you prefer a liquor-free product, substitute 1 teaspoon (5 ml) rum flavoring.
Powdered fruit pectin is something sold in 49 gram packages and sometimes in 57 gram packages. The weight difference does not affect the performance of the product.
2 cups crushed peeled kiwifruit
2/3 cup unsweetened pineapple juice
1/3 cup lime juice
1 package (1.75 ounces) regular powdered fruit pectin
3 cups granulated sugar
1/4 cup rum
Green food coloring (optional)
Prepare canner, jars, and lids.
In a large, deep stainless steel saucepan, combine kiwifruit, pineapple juice and lime juice.
Whisk in pectin until dissolved.
Bring to a boil over high heat, stirring frequently.
Add sugar all at once and return to a full rolling boil, stirring constantly.
Boil and tint with a few drops of green food coloring, if using.
Remove from heat and skim off foam.
Ladle hot jam into hot jars, leaving 1/4 inch (0.5 cm) headspace.
Remove air bubbles and adjust headspace, if necessary, by adding hot jam.
Center lid on jar.
Screw band down until resistance is met, then increase to fingertip-tight.
Place jars in canner, ensuring they are completely covered with water.
Bring to a boil and process for 10 minutes.
Remove canner lid.
Wait 5 minutes, then remove jars, cool and store.
Makes four 8 ounce (250 ml) jars.
posted by Pat in IN