*  Exported from  MasterCook  *

                            Kiwi Daiquiri Jam

Recipe By     : Bernardin Guide to Home Preserving, 1992
Serving Size  : 4    Preparation Time :0:00
Categories    : Condiments

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5                    Kiwifruit -- peeled
   3       c            Sugar
     2/3   c            Unsweetened pineapple juice
     1/3   c            Fresh lime juice
   3       oz           Liquid pectin (85 ml)
                        Green food colour (optional)
   4       tb           Rum or 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 minutes to sterilize jars at altitudes up to 1000 feet.
  
  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 colouring to
  create a more lively, intensely green jam. Stir in rum.
  
  Ladle jam into a hot sterilized jar to within 1/4" of top rim.
  Remove air bubbles by sliding rubber spatula between glass and
  food; readjust head space to 1/4". 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 feet. 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.
  
  Posted by: Elizabeth Rodier, Aug 1993


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