5
kiwifruit, peeled
3
cup sugar
2/3
cup unsweetened pineapple juice
1/3
cup fresh lime juice
1
pouch 85ml/3oz liquid pectin
1
green food colour, optional
4
tablespoon 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 coloring
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 altitudes 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.