MAKES ABOUT FOUR 8-OUNCE JARS

INGREDIENTS

• 2 cups peeled, chopped, and crushed kiwi (10 to 12 medium kiwi)
• 2⁄3 cup unsweetened pineapple juice
• 1⁄3 cup freshly squeezed lime juice
• 1⁄4 cup unsweetened flaked or shredded coconut
• 1 box (2 ounces) powdered pectin
• 1⁄4 teaspoon unsalted butter (optional)
• 3 cups granulated sugar
• 1⁄4 cup rum or 1⁄2 teaspoon rum extract
• Few drops of green food coloring (optional)

INSTRUCTIONS

1. In an 8-quart stockpot, combine the kiwi, pineapple juice, lime juice, coconut, pectin, and butter, if using.
2. Over medium-high heat, bring the mixture to a full rolling boil while stirring constantly.
3. Add the sugar and stir until completely dissolved. Return the mixture to a full rolling boil while stirring constantly.
4. Boil for 1 minute, stirring constantly. Remove the pot from the heat and skim off any foam.
5. Stir in the rum and food coloring, if using.
6. Ladle the jam into hot jars, leaving ¼-inch headspace. Remove any air bubbles.
7. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
8. Process jars in a water bath canner for 10 minutes (see p. 34 for instructions).
9. Remove jars from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands.
10. Store jars in a cool, dry, dark place for up to 1 year.

Tip:

• If using bulk-packaged powdered pectin, 6 level tablespoons of pectin is equal to a 2-ounce box of powdered pectin.