You are here: Recipes It > Recipes > Condiments

 Advertisements

Kiwi Daiquiri Jam

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

 

Also see ...

 Advertisements
CHERRY  JELLO
CHERRY JELLO
ZUCCHINI  CHOCOLATE  CAKE
ZUCCHINI CHOCOLATE CAKE
Pink Cocktail Sauce
Pink Cocktail Sauce
Simply Divine Casserole
Simply Divine Casserole
         

Permalink--> In : Recipes  -  Condiments