Ingredients for Kiwi Daiquiri Jam
- 4 cups chopped kiwifruit
- 1 cup unsweetened pineapple juice
- 1/4 cup lime juice
- 1 (1 3/4 ounce) pouch liquid pectin
- 7 cups sugar
- 1/2 cup white rum (optional)
- few drops green food coloring (optional)
- 1/2 cup flaked coconut (optional)
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How to Make Kiwi Daiquiri Jam
- Prepare boiling water canner. Fill with enough water to cover jars by at least 1 inch.
- Heat clean jars and lids in simmering water for at least 10 minutes, do not boil. Set bands aside.
- Combine 4 cups chopped kiwifruit, 1 cup pineapple juice, and 1/4 cup lime juice in a large, heavy-bottomed saucepan.
- Gradually whisk in 1 pouch (1.75 oz) liquid pectin. Mix until completely combined.
- Bring mixture to a full rolling boil over high heat, stirring constantly. This will take about 1 minute.
- Add 7 cups sugar and 1/2 cup flaked coconut (optional). Return to a full rolling boil that cannot be stirred down, stirring constantly.
- Boil hard for 1 minute, stirring constantly.
- Remove from heat. Immediately stir in 1/2 cup white rum and a few drops of green food coloring (both optional).
- Skim off any foam with a spoon.
- Ladle hot jam into prepared hot jars, leaving 1/4 inch headspace.
- Wipe jar rims clean with a damp cloth.
- Center lids on jars and apply bands until fingertip tight.
- Process jars in a boiling water canner for 10 minutes (adjust for altitude—check Ball Canning guide for specific instructions).
- Remove jars from canner and let cool completely. You should hear a popping sound as the jars seal.
- Check lids for a good seal after 24 hours. The center of the lid should not flex up and down when pressed.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
649g
Fat
0g
Carbs
60g
