Kiwi Daiquiri Jam Recipe

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Kiwi Daiquiri Jam Ingredients

5 kiwifruit, peeled
3 cup sugar
2/3 cup unsweetened pineapple juice
1/3 cup fresh lime juice
1 pouch 85ml/3oz liquid pectin
1 green food colour, optional
4 tbsp rum (or sub. fruit juice?)

A Recipe for
Kiwi Daiquiri Jam

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This Recipe for Kiwi Daiquiri Jam is one of thousands in the Recipes-to-go Drink Cookbook.

Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces

Kiwi Daiquiri Jam Recipe
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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

This is a recipe for Kiwi Daiquiri Jam from the recipe cookbook of Recipes-to-go (Drink)

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sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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Alice B. Toklas

Kiwi Daiquiri Jam

The more you eat, the less flavor; the less you eat, the more flavor.
Chinese Proverb

Kiwi Daiquiri Jam Directions

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

Serves: 4

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Kiwi Daiquiri Jam Recipe from the Recipes-To-go.com Drink Recipe Cookbook

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