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Day Twelve
(01.06.2012)
Processing: Hot Water Bath Canner 10mins
Yield: 4 x half-pints
Recipe Source: Ball Complete Book of Home PreservingProcessing: Hot Water Bath Canner 10mins
Yield: 4 x half-pints
Yesterday I picked up fresh Australian kiwi fruit for 10 cents each! Came home with a big bagful, then pulled out my canning books to decide on recipes I can make with them - this Kiwi Daiquiri Jam was at the top of my list :-)
This jam tastes as good as it looks! I began with preparing the kiwi fruit - you remove the ends, peel, then put them into a food processor, only takes a minute and you end up with a lovely green pulp. 8 kiwi fruit made 2 cups of pulp. The pineapple juice was from a tin of sliced pineapple in juice (worked out cheaper than buying plain pineapple juice).

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Colour tinting |
Ladle into sterilised
half-pint jars to 1/4 inch (0.5cm) headspace, remove bubbles, wipe rims, apply seals and twist bands on to
fingertip-tight. Process in hot water bath canner for 10 minutes. Turn off the heat
and remove jars after 5 minutes to a teatowel-covered bench to rest overnight.
The next day remove bands, label and store in a cool, dark place for up to 12
months. I made just over 4 x half-pints of jam using this recipe.
Ingredients:
2 cups kiwi fruit pulp (to get this amount I used 8 kiwifruit)2/3 cup natural pineapple juice (I used the juice from a tin of pineapple in natural juice)
1/3 cup bottled lime juice
1 pkt pectin
3 cups white sugar
1/4 cup rum (or 1 teaspoon imitation rum flavouring)
3-4 drops of green food colouring (if using)
I wonder what this would taste like using Malibu (coconut rum) instead of normal rum ??
The recipe for making your own Kiwi Daiquiri Jam like this can be found from the Ball Complete Book of Home Preserving - available on Amazon or freshpreserving.com :-)
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4 x half-pints for under $3 (incl. ALL ingredients) |