Kiwi Daiquiri Jam

kiwis

Kiwifruit must be in season somewhere (very few kiwis can grow here in Canada)! I have seen them in several grocery store flyers on sale. Time to make more Kiwi Daiquiri Jam!

Similar to Inspiration
Similar to my colourful canning Inspiration photo!

One thing I’ve discovered when water-bath canning… is that most things are orange,red,pink…  Not much color.  About a year back, I came across a photo similar to this one. The photo I saw had even more bright colors, but otherwise the same concept.

I made it my personal goal to have a canning shelf of colors other than “red/orange/pink-ish”.  With only water-bath canning, this is kind of challenging.  In comes the Kiwi Daiquiri Jam. Perfectly delicious, and definitely not orange!

This recipe makes 4 250ml jars of jam. If canning intimidates you (although it is quite easy; more on that later) or you do not have canning supplies, you can still make this recipe!  Give a jar away, and keep the rest in the fridge to use up like you would a normal jar of opened jam! Trust me, it won’t last long!

This recipe comes from the Bernardin Guide to Home Preserving and is tested and approved safe for canning. I believe this is the same/similar company to Ball, for those south of the border.

Perfect way to use some of my rum!
Perfect way to use some of my rum!

Ingredients:

  • 1 3/4 cup mashed kiwifruit (about 8-9 medium)
  • 2/3 cups unsweetened pineapple juice (I used pineapple juice from a can of pineapples, and  had the pineapples with that night’s meal)
  • 1/3 cup lime juice
  • 3 cups sugar
  • 1 package of Bernardin Fruit Pectin
  • 1/4 cup rum
  • 5 – 6 drops of green food coloring (optional)

Note about sugar:  Using a no-sugar needed pectin by Bernardin eliminates the need for so much added sugar. Follow the suggestions on the No-Sugar Needed packaging and reduce sugar accordingly. If you are not canning and simply making the jam to taste – add sugar to your personal preference with the No-Sugar Needed pectin. If using the standard pectin as this recipe suggests, the sugar is also needed to thicken the jam.

Prepare your canning jars safely in hot water. (Jars/Screw bands can be boiled; Lids should be put in hot, not boiling, water to preserve the seal). This sanitizes your jars ahead of time.

Peel & mash the kiwifruit. Measure 1 3/4 cups into a saucepan. Add pineapple & lime juices. Add package of pectin & whisk until dissolved. Bring the mixture to a boil over high heat. Add sugar and return mixture to a rolling boiling that can’t be stirred down. Boil hard for 1 min. Remove from heat & stir in rum and food coloring.

Mmm! Kiwi Daiquiri Jam
Mmm! Kiwi Daiquiri Jam

Ladle jam into hot jars & remove air bubbles with plastic utensil. Wipe rims of jars clean & secure lids.  Place in canner & bring to a boil.  Process in the water-bath canner for 10 minutes. Makes 4 250 ml jars.

And there you have it! Wonderfully tasting, brightly colored jam!  Enjoy it on sweet crackers, on bread, with muffins, right off the spoon or anyway you’d like!  Perfect for gift giving as well!