Kiwi Daiquiri Jam
Transport your taste buds to a tropical escape with this Kiwi Daiquiri Jam recipe—where tangy kiwi meets the vibrant zing of lime and a subtle kick of white rum. This unique, homemade jam combines ripe, juicy kiwis with freshly squeezed lime juice, fragrant lime zest, and a touch of powdered pectin for the perfect spreadable consistency. The addition of rum delivers a delightful cocktail-inspired twist, making it a mouthwatering accompaniment for toast, scones, or even a cheese platter. With just 15 minutes of prep time and simple canning instructions, this fruity, boozy delight is perfect for gifting or elevating your breakfast game. Try this kiwi-lime jam recipe for a fresh, tropical spin on traditional preserves!
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Recipe Information
Ingredients
- 6 medium (ripe) Kiwi
- 2 cups Granulated sugar
- 2 tablespoons (freshly squeezed) Lime juice
- 1 tablespoon White rum
- 1 tablespoon Powdered pectin
- 1 cup Water
- 1 teaspoon Lime zest
Instructions
Peel the kiwis and chop them into small pieces. Use a fork or potato masher to mash the kiwi pieces slightly, leaving some chunkiness for texture.
In a medium-sized, heavy-bottomed saucepan, combine the mashed kiwi, granulated sugar, lime juice, and lime zest.
In a small bowl, dissolve the powdered pectin in the cup of water. Stir the mixture well to avoid clumps.
Add the pectin mixture to the saucepan with the kiwi and sugar. Stir to combine.
Place the saucepan over medium heat and bring the mixture to a boil, stirring frequently to prevent it from sticking to the bottom of the pan.
Once the mixture reaches a rolling boil, lower the heat slightly and let it cook for about 10-15 minutes. Continue stirring to avoid scorching and to check the consistency.
To test for the correct consistency, spoon a small amount of jam onto a chilled plate and let it cool for a moment. If it gels and holds its shape when you run your finger through it, the jam is ready.
Remove the saucepan from heat and stir in the white rum. Mix well until fully incorporated.
Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the jar rims clean and seal with lids.
Process the jars in a boiling water bath for 10 minutes to ensure they are properly sealed for storage.
Let the jars cool completely on a towel or wire rack. Check the seals once cooled. Store in a cool, dark place for up to 1 year. Refrigerate after opening.
Nutrition Facts
Calories |
1888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.1 g | 4% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9 mg | 0% | |
| Total Carbohydrate | 480.6 g | 175% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 449.8 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 215 mg | 17% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 79 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
