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1
Fill boiling water canner with water.
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2
Place 4 clean half-pint mason jars in canner.
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3
Cover, bring water to a boil; boil at least 10 min to sterilize jars at altitudes up to 1000 ft.
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4
Place snap lids in boiling water, boil 5 min to soften sealing compound.
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5
In a large stainless steel or enamel saucepan, mash kiwifruit to applesauce consistency.
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6
Stir in sugar, pineapple and lime juice.
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7
Bring to a full rolling boil, stirring until sugar dissolves.
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8
Stirring constantly, boil vigorously for 2 minutes.
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9
Remove from heat, stir in pectin.
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10
Continue stirring 5 minutes to prevent floating fruit.
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11
Stir in rum.
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12
Ladle jam into a hot sterilized jar to within 1/4 inch of top rim.
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13
Remove air bubbles by sliding rubber spatula between glass and food; readjust head space to 1/4 inch.
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14
Wipe jar rim removing any stickiness.
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15
Center snap lid on jar; apply screw band just until fingertip tight.
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16
Place jar in canner.
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17
Repeat for remaining jam.
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18
Cover canner, return water to a boil, process 5 minutes at altitutes up to 1000 ft.
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19
Remove jars.
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20
Cool 24 hours.
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21
Check jar seals.
