Strawberry Daiquiri Jam

From the book 175 best james, jellies, marmalades & other soft spreads, by linda j. Amendt.

Prepare canning and jar lids and bring water in the canning bath to a boil.

In an 8-quart stainless steel pot , combine strawberries , pineapple , lime juice and rum.

Gradually stir in sugar and butter.

Bring to a boil over medium hear , stirring constantly until sugar is completely dissolved.

Increase heat to medium-high and bring to a full rolling boil , stirring constantly.

Stir in pectin.

Return to a full rolling boil , stirring constantly and boil for 1 minute best to use a timer).

Remove pot from heat and skim off any foam.

Let jam cool in the pot for 5 minutes , stirring occasionally.

Ladle hot jam into hot jars , leaving a 1 / 4 inch headspace.

Remove any air bubbles.

Wipe jar rims and thread with a clean , damp paper towel.

Center hot lids on jars and screw on bands until finger.

Place jars in canner , making sure they are covered by at least an inch of water.

Cover and bring to a gentle boil , process 4-oz jars and 8-oz jars for 10 minutes.

Process 1-pint jar.

strawberries, crushed pineapple, lime juice, rum, granulated sugar, unsalted butter, liquid pectin