| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Condiments, Jams | 4 | Servings | |
INGREDIENTS
| 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?) |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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