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Kiwi Daiquiri Jam

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      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.
  
  source:  Bernardin Guide to Home Preserving 1992
  Shared but not tested by Elizabeth Rodier Aug 93
 
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