A delightful tropical jam combining the flavors of kiwi, strawberry, and a hint of lime.
Prepare the boiling water canner by filling it with water and bringing it to a simmer.
Ensure the canner is large enough to submerge the jars completely.
Wash and heat the jars and lids in simmering water until ready for use.
Keep the jars warm to prevent cracking when filling with hot jam.
Peel and dice the kiwi and hull the strawberries.
Cut the fruits into small pieces for even cooking.
Combine the kiwi, strawberries, lime juice, and sugar in a large saucepan.
Stir well to dissolve the sugar before heating.
Bring the mixture to a boil over medium heat, stirring frequently.
Keep stirring to prevent the mixture from sticking to the pan.
Add the rum and continue to cook for another 5 minutes.
Adding the rum at the end preserves its flavor.
Carefully ladle the hot jam into the prepared jars, leaving 1/4 inch headspace.
Use a funnel for easier filling and to avoid spills.
Seal the jars and process them in the boiling water canner for 10 minutes.
Adjust processing time based on your altitude.
Remove the jars and let them cool. Check the seals after 24 hours.
Properly sealed jars will have a concave lid that doesn't flex when pressed.
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