A lovely, fresh, sweet-tasting jam! 


Yield: 9 cups

Strawberries, Finely Diced

2 cups

Pineapple, Crushed

2 cups

Kiwifruit, Finely Diced

2 cups

Orange Juice

1/2 cup

Lime Juice

1/2 cup

Coconut Rum

1/4 cup

Powdered Pectin

6 tablespoons (i.e. 2 x 50g JamSetta)

White Sugar

4 cups

1.  Clean jars (or bottles) and equipment by washing in hot soapy water and rinsing well before use.
2.  Wash, hull and finely dice strawberries. Peel, core and crush pineapple. Peel and finely dice kiwifruit. Measure fruit into a large pan along with the orange juice, lime juice and coconut rum. Stir to combine. Bring to a boil then simmer uncovered for 10 minutes or until fruit is very soft, stirring every now and then.
3.  Prepare jars (if they require pre-heating, i.e. twist top jars) in a pot lined with a cloth. 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.
4.  Place lids into a bowl. Cover with boiling water. Remove the lids from the water when you are ready to place them onto the jars to seal.  
5.  Add the pectin to the jam pot. Whisk well. Bring to a boil, as high as possible, and then add the sugar all at once. Whisk well. Place jam pot onto heat. Whisk occasionally while the sugar dissolves, to prevent the jam sticking to the pot base. Bring jam to a rolling boil (cannot stir down, mixture may foam up). Boil as hard as possible for 1 minute. Then turn the heat off, skim foam from the surface and check for gel stage (jam consistency).
6.  Remove jars from hot water and place onto a heatproof surface i.e. tea towel. Pour the hot strawberry kiwi pina colada jam into the hot jars to 0.5cm (1/4 inch) from the rim.
(TIP: use a jug and jar funnel to fill jars).
7.  Wipe jar rims with a clean, damp cloth to remove any jam residue.
8.  Remove lids from hot water and seal jars i.e. twist to secure “fingertip tight”.
9.  Return jars of jam into the pot of boiling water and boil for the processing time stated below. Start the timer once the water comes back to a full boil.
10.  Turn off the heat source once the time is up. Remove jars from hot water after 5 more minutes. Cool jars overnight on a heatproof surface i.e. wooden board or towel. Do not adjust lids during this time.
11.  The next day, check jars have sealed before labelling and dating clearly.
12.  Store jars of strawberry kiwi pina colada jam in a cool, dark and dry place (i.e. pantry) for up to 12 months. Jar lids should remain tightly sealed during storage, and not flex up or down when pressed (which indicates jar seal failure, do not consume).
13.  Refrigerate jars upon opening and consume contents within 6-8 weeks.

Processing Time for  STRAWBERRY KIWI PINA COLADA JAM  in a Boiling Water Canner




≤ 1,000 feet


1,001 - 3,000 feet


3,001 - 6,000 feet


≥ 6,000 feet

Hot Pack

≤ 1 Litre




10 minutes

10 minutes

15 minutes

  Author: Megan Radaich          
Image credit: Megan Radaich          

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