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
  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.