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Kiwi Daiquiri Jam
2 cups prepared kiwi fruit (8-9 medium kiwis)
2/3 cup unsweetened pineapple juice
1/3 cup lime juice
1 package fruit pectin
3 cups granulated sugar
1/4 cup rum
5-6 drops green food coloring (optional)
4 (1/2-pint) jars
Peel and mash kiwi fruit. Measure 2 cups. Combine kiwi, pineapple juice and lime in a large deep saucepan.
Gradually add the fruit pectin, stirring until dissolved. Bring mixture to a full boil, stirring constantly. Add sugar, return to a full boil. Boil hard for 1 minute, stirring constantly.
Remove from heat, stir and skim foam using a metal spoon.
Stir in rum and food coloring.
Ladle jam into sterilized jars, leaving a 1/4 inch of headspace.
Wipe jars and place on the lids and screw bands.
Place jars back into the canner and process for 5 minutes.
Remove jars and allows to cool for 24 hours.
Fruit Canning Recipes
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