Strawberry Kiwi Pina Colada Jam

Processing: Boiling Water Canner 10 minutes
Storage: 12 months+
Yield: 9 cups per batch
A lovely, fresh, sweet-tasting jam! 
2 cups crushed pineapple
2 cups strawberries, finely diced
2 cups kiwi fruit, finely diced
1/2 cup orange juice
1/2 cup lime juice
1/4 cup coconut rum
6 tablespoons powdered pectin
4 cups sugar
Prepare fruit.
Prepare pineapple, crushing or finely dicing the peeled and cored fruit and measuring into a large pan. Add washed and finely diced strawberries, and washed, peeled and finely diced kiwi fruit. You Measure orange juice, lime juice and coconut rum into the fruit pan. Stir to combine. Bring to a boil then simmer uncovered for 10 minutes. Mash or puree.
Prepare jars.
Cover jars with water and bring to a boil, boiling for 10 minutes. Once the time is up, turn the heat off and leave jars in the hot water until ready to fill.
Make jam.
Whisk pectin into fruit mixture. Bring to a boil over high heat and then add the sugar all at once. Bring to a rolling boil (cannot stir down) and boil as high as possible for 1 minute. Then turn the heat off. Skim foam from the surface (if any).
Prepare lids.
Place lids into a bowl of boiled water. Remove the lids from the water when you are ready to place them onto the jars to seal.
Ladle hot jam into hot jars.
Immediately spoon the hot jam into hot jars, leaving 1/4 inch (0.5cm) headspace. Remove bubbles, check headspace is correct, and then wipe rims with dampened paper towel and seal.
Process jars in a boiling water canner for 10 minutes.
Process in a boiling water bath canner for 10 minutes (start timer once water returns to a full boil). When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.
Next day: check for seals.
Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months. Jar lids should not flex up or down when pressed.

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