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CANNING RECIPE: Kiwi Daiquiri Jam

2-cups prepared kiwifruit, about 8-9 medium
2/3-cup unsweetened pineapple juice
1/3-cup lime juice
1 package Bernardin fruit pectin
3-cups granulated sugar
-cup rum
5-6 drops green food colouring, optional

Peel and mash kiwifruit
Combine kiwi, pineapple juice and lime juice in a large, deep stainless steel or enamel saucepan
Gradually add Bernardin fruit pectin, stirring until dissolved
Bring mixture to a full boil, stirring constantly
Add sugar; return to a full boil
Boil hard for 1 minute, stirring constantly
Remove from heat; stir and skim foam using a metal spoon
Stir in rum and food colouring if desired
Ladle jam into hot sterilized jars, leaving ” headspace
Seal immediately with 2 piece lids according to manufacturer’s instructions
Process in boiling water bath for 5 minutes

Makes 4 half-pint jars