Kiwi Strawberry Daiquiri Jam
Elevate your breakfast or dessert game with this vibrant Kiwi Strawberry Daiquiri Jam, a tropical twist on classic preserves. Bursting with the natural sweetness of ripe strawberries and tangy kiwis, this jam is perfectly complemented by the zesty brightness of lime juice and zest. What truly sets it apart is the subtle splash of white rum, capturing the essence of a refreshing daiquiri in every spoonful. Thickened with liquid pectin for a luxurious spreadable texture, this jam comes together with ease in just under an hour. Perfect for slathering on toast, dolloping onto yogurt, or pairing with soft cheeses, this zesty and lightly boozy jam is a jar full of sunshine to brighten your pantry.
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Recipe Information
Ingredients
- 500 grams Strawberries
- 300 grams Kiwis
- 400 grams Granulated sugar
- 2 tablespoons Lime juice
- 1 teaspoon Lime zest
- 2 tablespoons White rum
- 1 packet Liquid pectin
Instructions
Wash the strawberries thoroughly and hull them. Dice the strawberries into small pieces, aiming for uniformity.
Peel the kiwis and dice them into small chunks. Be sure to remove any tough cores if necessary.
In a large, heavy-bottomed saucepan, combine the diced strawberries, diced kiwis, granulated sugar, lime juice, and lime zest.
Stir the mixture thoroughly and let it sit for 10 minutes to macerate, allowing the fruits to release their juices.
Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring frequently to prevent scorching.
Cook the fruit mixture for 15–20 minutes until the fruits have broken down and the mixture has thickened significantly. Skim off any foam that forms on the surface.
Remove the saucepan from the heat and stir in the white rum for a light daiquiri flavor. Mix well.
Add the liquid pectin and return the pan to medium heat, bringing it back to a rolling boil for 1 minute.
Perform a gel test by placing a small spoonful of jam on a chilled plate. Allow it to cool for a few seconds, then push it gently with your finger. If it wrinkles slightly, it is ready.
Remove the jam from heat and ladle it into sterilized jars, leaving 1/4 inch of headspace at the top. Wipe the rims clean and seal with lids and bands.
Process the jars in a boiling water bath for 10 minutes to seal them. Remove and allow the jars to cool completely. Store the jam in a cool, dark place for up to 6 months or in the refrigerator once opened.
Nutrition Facts
Calories |
1965 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.7 g | 3% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 61 mg | 3% | |
| Total Carbohydrate | 488.3 g | 178% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 454.9 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1460 mg | 31% | |
*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.
