Kiwi Daiquiri Jam Recipe

5  kiwifruit, peeled
3 cup sugar
2/3 cup unsweetened pineapple juice
1/3 cup fresh lime juice
1  pouch 85ml/3oz liquid pectin
1  green food colour, optional
4 tablespoon rum (or sub. fruit juice?)

Fill boiling water canner with water.  Place 4 clean half-pint mason jars
in canner.  Cover, bring water to a boil; boil at least 10 min to
sterilize jars at altitudes up to 1000 ft.

Place snap lids in boiling water, boil 5 min to soften sealing
compound.
In a large stainless steel or enamel saucepan, mash kiwifruit
to applesauce consistency.  Stir in sugar, pineapple and lime juice.  Bring
to a full    rolling boil, stirring until sugar dissolves.  Stirring
constantly, boil   vigorously for 2 minutes.

Remove from heat, stir in pectin.  Continue stirring 5
minutes to prevent  floating fruit.  (If desired, add green food coloring
to create a more    lively, intensely green jam.)  Stir in rum.

Ladle jam into a hot sterilized jar to within 1/4 inch
of top rim.  Remove air bubbles by sliding rubber spatula between glass and
food; readjust head space to 1/4 inch.  Wipe jar rim removing any
stickiness.  Center snap lid on jar; apply screw band just until fingertip
tight.  Place jar in canner. Repeat for remaining jam.

Cover canner, return water to a boil, process
5 minutes at altitudes up to 1000 ft.  Remove jars.  Cool 24 hours.  Check
jar seals.  (Sealed lids curve downward.)  Remove screw bands.  Wipe
jars, label and store in a cool dark place. 

Low-Sugar Refrigerator Strawberry Jam

4 cup sliced strawberries
1/3 cup sugar
2 tablespoon lemon juice
1  envelope unflavored gelatin
1/2 cup water

1.   In a medium saucepan, combine strawberries, sugar and lemon juice.
Heat 5 minutes, crushing the berries slightly. Bring to a boil; boll
rapidly, stirring constantly, 3 minutes.

2.   In a small bowl, sprinkle unflavored gelatin over cold water.  Let
stand 1 minute.  Add to strawberry mixture and heat, stirring until
gelatin is completely dissolved, about 3 minutes.

3.   Let jam stand 5 minutes, skiing off foam with a spoon. Ladle
into     jars.  Cover and cool slightly before storing in the refrigerator
for      several weeks or in the freezer for longer storage.

If cooked jam does not set 24 hours after processing there are
steps that  can be taken to solve the problem.  The Department of
Agriculture Home and Garden Bulletin No.  56 states:

Soft jams made with regular pectin can sometimes be
improved by recooking  according to the following directions.  It is best
to recook only 4 to 6   cup of jelly or jam at one time.

To remake with powdered pectin: Measure the jam to
be recooked.  For each  quart of jelly or jam, measure 1/@ cup sugar, 1/4
cup water and 4 tsp      powdered pectin.  Mix the pectin and water and
bring to boiling, stirring  constantly to prevent scorching.  Add the jam
and sugar. Stir thoroughly.  Bring to a full rolling boil over high heat,
stirring constantly. Boil     mixture hard for 1/2 minute. Remove jam from
the heat; skim off foam. Ladle into hot sterilized jars.  Adjust lids and
screw bands and process in a    boiling water bath for 5 minutes. Start
counting time when water comes to a boil.

To remake with liquid pectin: Measure
the jam to be recooked.  For each    quart of jam, measure 3/4 cup sugar, 2
Tbsp lemon juice and 2 Tbsp liquid  pectin.  Bring jam to boiling over
high heat.  Quickly add the sugar, lemon juice and pectin and bring to a
full rolling boil; stir constantly. Boil   mixture hard for 1 minute.
Remove jam from the heat; skim off foam. Ladle into hot sterilized jars.
Adjust lids and screw bands and process in a    boiling water bath for 5
minutes.  Start counting time when water comes to a boil.