Recipe - Kiwi Daiquiri Jam

5 Kiwifruit, peeled
3 cup Sugar
2/3 cup Unsweetened pineapple juice
1/3 cup Fresh lime juice
1 Pouch 85ml/3oz liquid pectin
Green food colour, optional
4 tablespoon Rum (or sub. fruit juice?)

Fill boiling water canner with water. Place 4 clean halfpint 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 One fourth inch of top rim. Remove
air bubbles by sliding rubber spatula between glass and food; readjust head
space to One fourth 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini