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Kiwi Daiquiri Jam

Source of Recipe

From "Blue Ribbon Canning" by Linda J Amendt


Recipe Introduction

"Shirley's husband really likes kiwi, but the fruit spoils quickly, so she created this jam recipe to use it up before it went bad. Her husband loves the jam, and the judges at the Utah State Fair did, too. Shirley leaves the pulp in the lime juice to add a little more zing to the jam. If you want to bring out a nuttier flavor, toast the coconut before making the jam."

List of Ingredients

â—¦ 2 cups peeled, chopped, and crushed kiwi (10 to 12 medium kiwi)
â—¦ â…” cup unsweetened pineapple juice
â—¦ â…“ cup freshly squeezed lime juice
â—¦ ¼ cup unsweetened flaked or shredded coconut
â—¦ 1 box (2 ounces) powdered pectin
â—¦ ¼ teaspoon unsalted butter (optional)
â—¦ 3 cups granulated sugar
â—¦ ¼ cup rum or ½ teaspoon rum extract
â—¦ Few drops of green food coloring (optional)


Recipe

In an 8-quart stockpot, combine the kiwi, pineapple juice, lime juice, coconut, pectin, and butter, if using. Bring the mixture to a full rolling boil over medium-high heat, stirring constantly. Add the sugar and stir until completely dissolved. Return the mixture to a full rolling boil, stirring constantly. Boil for 1 minute, stirring constantly.

Remove the pot from the heat and skim off any foam. Stir in the rum and food coloring, if using. Ladle the jam into hot jars, leaving ¼ inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.

Process 4-ounce, 8-ounce, and pint jars in a water bath canner for 10 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.

Makes about four 8-ounce jars



• If using bulk-packaged powdered pectin, 6 level tablespoons of pectin is equal to a 2-ounce box of powdered pectin.