Kiwi Daiquiri Jam

Fill a large pot with a rack with water. Heat 4 clean Mason 250 mL (1 half-pint) jars in the pot over high heat. Put Bernardin Snap lids in the boiling water; boil 5 minutes to activate the sealing product.
In a large pan, crush the kiwis. Stir in sugar, pineapple and lime juice. Bring to a rolling boil, stirring until sugar dissolves. Stirring constantly, keep at a full boil 1 minute.
Remove from heat; add the pectin. Continue stirring 5 minutes to keep the fruit from floating. Add rum.
Pour the jam in sterilized jars up to 1/2 cm (1/4") from the rim (headroom). Slide a rubber spatula around the inside of the jar to remove air bubbles; adjust headroom to1/2 cm (1/4"). Wipe sticky rim of the jar. Center the lid on the jar; screw the ring on lightly. Put the jar in the pot. Repeat for the rest of the jam.
Cover the pot; bring to a boil again; process 5 minutes. Remove jars. Cool 24 hours. Verify the seals on the jars (sealed lids are concave). Wipe the ring; you can remove it. Wipe jars, label and store in a cool, dark place.