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Kiwi Daiquiri Jam Recipe

By Bernardin Guide to Home Preserving 1992

This jam tastes like a tropical daiquiri. It uses kiwifruit, pineapple juice, lime juice, and rum.

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Ingredients:

  • 5 kiwifruit, peeled
  • 3 cups sugar
  • 2/3 cup unsweetened pineapple juice
  • 1/3 cup fresh lime juice
  • 1 pouch (85 ml/3 ounces) liquid pectin
  • Green food color, optional
  • 4 Tablespoons rum

Preparation:

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 minutes to sterilize jars at altitudes up to 1000 ft.

Place snap lids in boiling water, boil 5 minutes 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 coloring 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 altitudes 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.

Yield: 4 half-pints

Recipe Source: Bernardin Guide to Home Preserving 1992
Reprinted with permission.

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