INGREDIENTS

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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