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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.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
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.
For each product you use, make sure you read the label carefully to verify that it contains nuts or peanuts, and check if they bear the mention 'may contain nuts and/or peanuts'.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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