Recipe By :
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
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
