Kiwi Strawberry Daiquiri Jam
I decided to work on Kiwi Strawberry Daiquiri Jam, one for the competition in July and the other an experiment in flavor combination.
Ingredients
- 1 cup Kiwi, peeled and chopped
- 1 cup Strawberries, chopped
- 2/3 cup unsweetened pineapple juice
- 1/3 cup lime juice
- 3 t. Ball Flex batch powdered pectin
- 3 cups sugar
- 1/4 cup rum
Instructions
- Prepare boiling water canner. Wash and heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
- Combine kiwifruit, strawberries, pineapple juice and lime juice in a large saucepan. Gradually stir in pectin.
- Bring to a boil over high heat, stirring frequently. Add sugar and return to a full rolling boil that can not be stirred down, stirring constantly. Boil hard for 1 minute, stirring constantly.
- Immediately stir in rum. Remove from heat. Skim off foam if necessary.
- Carefully ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar.
- Apply band until fit is fingertip tight.Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool.
- Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Makes 4 half pints.