Kiwi daiquiri jam

 
                             KIWI DAIQUIRI JAM
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Condiments
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5                    Kiwifruit, peeled
    3       c            Sugar
      2/3   c            Unsweetened pineapple juice
      1/3   c            Fresh lime juice
    1                    Pouch 85ml/3oz liquid pectin
                         Green food colour, optional
    4       tb           Rum (or sub. fruit juice?)
 
   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 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 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.
   
   source:  Bernardin Guide to Home Preserving 1992 Shared but not tested by
   Elizabeth Rodier Aug 93
  
 
 
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