Mango Strawberry Daiquiri Jam

This jam was not one that I had planned to make in advance, it just kind of happened when I realized I had all the ingredients I needed for it.  I have a bunch of strawberry plants in my backyard and when I went outside I realized that I was not going to eat all of them before they went bad.  The day before I had got a really good deal on a box of mangos.  I am glad I tried it because it turned out wonderfully!  I am sure this one won't last long.

Mango Strawberry Daiquiri Jam

2 cups crushed strawberries (about 4 cups sliced)

1 cup finely ripe chopped mangos

1/2 cup lime juice

1/2 cup white rum

5 1/2 cups granulated sugar

1 pouch liquid pectin

1.  In a large, deep, heavy bottomed pot, combine strawberries, mangos, lime juice and rum.  Bring to a full boil over high heat, stirring constantly.

2.  Add sugar in a steady stream, stirring  constantly.  Return to a full boil, stirring constantly.

3.  Immediately stir in pectin; return to a full boil.  Boil  hard for 1 minute, stirring constantly.

4. Remove from heat and skim off any foam.  Stir for 5 to 8 minutes to prevent floating fruit.

5.  Ladle into sterilized jars within 1/4 inch (0.5 cm) of rim; wipe rimes.  Apply prepared lids and rings; tighten rings just until fingertip-tight.

6. Process jars in a boiling water canner for 10 minutes.  Transfer jars to a towel-lined surface and let rest at room temperature until set.  Check seals; refrigerate any unsealed jars for up to 3 weeks.

***Makes about five 8-once jars