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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


  1. Peel and mash kiwi fruit. Measure 2 cups. Combine kiwi, pineapple juice and lime in a large deep saucepan.
  2. 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.
  3. Remove from heat, stir and skim foam using a metal spoon.
  4. Stir in rum and food coloring.
  5. Ladle jam into sterilized jars, leaving a 1/4 inch of headspace.
  6. Wipe jars and place on the lids and screw bands.
  7. Place jars back into the canner and process for 5 minutes.
  8. Remove jars and allows to cool for 24 hours.

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