A delightful twist on classic kiwi jam, enhanced with the tropical sweetness of pineapple and a hint of lime.
Peel and dice the kiwi and pineapple into small pieces.
Ensure the fruits are diced evenly for consistent cooking.
Juice the lime and set aside.
Roll the lime on the counter before juicing to extract more juice.
Combine the diced fruits, lime juice, and pectin in a large saucepan.
Stir well to ensure the pectin is evenly distributed.
Bring the mixture to a boil over medium heat, stirring constantly.
Keep stirring to prevent the mixture from sticking to the pan.
Add the sugar and continue to stir until fully dissolved.
Add the sugar gradually to avoid clumping.
Boil the mixture for one minute, then remove from heat.
A rolling boil ensures the pectin activates properly.
Ladle the hot jam into sterilized jars, leaving some headspace.
Use a funnel to avoid spilling the jam.
Seal the jars and process them in a boiling water bath for 10 minutes.
Ensure the jars are fully submerged for proper sealing.
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