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Рецепт Kiwi Daiquiri Jam
by Global Cookbook

Kiwi Daiquiri Jam
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Ингредиенты

  • 5 x Kiwifruit, peeled
  • 3 c. Sugar
  • 2/3 c. Unsweetened pineapple juice
  • 1/3 c. Fresh lime juice
  • 1 x Pouch 85ml/3oz liquid pectin Green food colour, optional
  • 4 Tbsp. Rum (or possibly sub. fruit juice)

Инструкции

  1. 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 minutes to sterilize jars at altitudes up to 1000 ft.
  2. Place snap lids in boiling water, boil 5 minutes to soften sealing compound.
  3. In a large stainless steel or possibly enamel saucepan, mash kiwifruit to applesauce consistency. Stir in sugar, pineapple and lime juice. Bring to a full rolling boil, stirring till sugar dissolves. Stirring constantly, boil vigorously for 2 min.
  4. Remove from heat, stir in pectin. Continue stirring 5 min to prevent floating fruit. (If you like, add in green food colouring to create a more lively, intensely green jam.) Stir in rum.
  5. Ladle jam into a warm 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 till fingertip tight. Place jar in canner.
  6. Repeat for remaining jam.
  7. Cover canner, return water to a boil, process 5 min at altitutes up to 1000 ft. Remove jars. Cold 24 hrs. Check jar seals. (Sealed lids curve downward.) Remove screw bands. Wipe jars, label and store in a cold dark place.