The other day they had local kiwis for sale at one of my favourite farm stands just outside of town. “Local Kiwis! Whaaat. Don’t mind if I do,” I thought to myself. So of course, despite having any idea what I might do with them, other then eat a few, I bought a box. Luckily, I found this recipe for Kiwi Daiquiri Jam in my Ball Complete Book of Home Preserving.
Kiwis are so pretty! Doesn’t it look like eyes with really long lashes?
2 cups crushed, peeled kiwifruit
2/3 cups unsweetened pineapple juice
1/3 cup lime juice
1 package regular powdered pectin
3 cups granulated sugar
1/4 cup rum (plus a shot for yourself)
Here’s how we made it:
Prepare the canner, jars and lids. This yields about 4-5 half pint jars.
Peel and crush the kiwi. Combine in a stainless steal pot with the pineapple juice, lime juice and pectin. Premeasure the sugar into another bowl for later, the rum into a measuring cup, and a shot for yourself into a shot glass (and one for your helper if you have one).
Heat the jam to a boil over high heat, while stirring frequently. Once you reach a boil that can’t be stirred down, add the sugar all at once. Return to a boil, and boil for one minute, starting the time once a full boil is reached. After the one minute, pour the 1/4 cup of rum into the jam, and take your shot. Stir it in, and remove from heat.
Fill the jars, leaving a quarter inch head space. Wipe rims, apply lids, and tighten bands finger tip tight. Process in a boiling water bath canner for 10 minutes covered by at least 1-2 inches of water, starting the time when a full rolling boil is reached.
After 10 minutes, turn off the heat, remove canner lid, wait 5 minutes and remove the jars to a hot pad or towel. Cool 12-24 hours, check seals, remove bands, and wipe clean. Label and store.
Gosh dang that’s a pretty jam. This one would make a really pretty gift. And the combo of pineapple, lime and kiwifruit makes for a lovely, tropical flavour.
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7 thoughts on “Kiwi Daiquiri Jam”
Interesting flavor combination – definitely can’t go wrong with the rum! Supposedly you can get Kiwis to grow here in Indiana so I am considering planting one or two. Now I know what to do with them. Thanks for posting!
It definitely is an interesting combo. I almost tried it without the pineapple because I didn’t have any, but I am glad I went out and got some. It’s really a nice jam!
I love working with kiwi. I’ve been trying it with all sorts of fruits and loving every one of them. I’ve never worked with rum in a jam — that could be fun. Thanks for sharing.
This looks amazing! Definitely in the cards for this weekend.
Do you know approximately how many kiwis you used?
Great, I hope you like it! I think I used about how many are pictured there, so maybe 8 or 9. One kiwi crushed is probably between 1/4 and 1/3 of a cup.
How do you eat this?
What does it go with?
Great rread thanks