Kiwi daiquiri jam
Last updated 6/12/2012 12:46:17 AM. Recipe ID 6492. Report a problem with this recipe.
Title: Kiwi daiquiri jam
Categories: Condiments, Jams
Yield: 4 Servings
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
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.
Didn't find the recipe you were looking for? Search for more here!