KIWI DAIQUIRI JAM 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?)(I Use 1 T. rum extract)
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 , and bring to a boil. process 5 minutes
Remove jars. Cool 24 hours. . Wipe jars, label and store in a cool dark place.