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Kiwi Daiquiri Jam https://www.metro.ca/userfiles/image/recipes/confiture-daiquiri-kiwis-179.jpg PT1H30M PT15M PT25H45M
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.
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5 kiwis, peeled 3 cups (750 mL) sugar 2/3 cup (170 mL) unsweetened pineapple juice 1/3 cup (80 mL) fresh lime juice one half-bottle liquid pectin 4 Tbsp. (60 mL) rum
Kiwi Daiquiri Jam

Kiwi Daiquiri Jam

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  • Nut and peanut-free
  • Gluten-free
  • Lactose-free
4
Kiwi Daiquiri Jam
1:30
Preparation
0:15
COOKING
25:45
TOTAL TIME

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Ingredients

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  • 5
    kiwis, peeled
  • 3 cups
    (750 mL)
    sugar
  • 2/3 cup
    (170 mL)
    unsweetened pineapple juice
  • 1/3 cup
    (80 mL)
    fresh lime juice

  • one half-bottle liquid pectin
  • 4 Tbsp.
    (60 mL)
    rum
Imprimer ma sélection

Preparation

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.

Source : Metro

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Gluten-free recipes

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Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Nut and peanut-free recipes

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