Categories: Condiment, Preserve 
      Yield: 4 servings 
  
      5    Kiwifruit, peeled                   1    Pouch 85ml/3oz liquid pectin 
      3 c  Sugar                                    Green food colour, optional 
    2/3 c  Unsweetened pineapple juice         4 tb Rum (or sub. fruit juice?) 
    1/3 c  Fresh lime juice                
  
  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