Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

Browse by categories