Island Kiwi and Pineapple Preserves

Kiwi vines grow in areas with a mild winter, and Jay has one in his yard that yields a huge crop every year, so he created this recipe to use the fruit bounty. These preserves won the North Georgia Agriculture Best in Show award. Jay includes a jar of this preserve in the welcome baskets for guests at his beach condo in Gulf Shores, Alabama. It makes a great topping for morning biscuits before heading out for a day at the beach.

MAKES: six to seven 8-ounce jars

INGREDIENTS:

• 4 cups peeled, sliced, and halved kiwi (16 to 20 medium kiwi)
• 1 medium pineapple, peeled, cored, and cut into 1⁄2-inch cubes (about 4 cups)
• 3 cups granulated sugar
• 3 to 4 tablespoons rum
• Finely grated zest of 1 lime

INSTRUCTIONS:

1. In an 8-quart stainless steel stockpot, layer the peaches and sugar. Cover, set aside, and let the mixture macerate at room temperature for 24 hours.
2. Add the water and lemon juice to the peach mixture. Bring the peach mixture to a boil over medium-high heat, stirring frequently. Reduce the heat and boil, stirring frequently, for 5 minutes. Remove the pot from the heat; cool, cover, and let rest for 24 hours at room temperature.
3. Add the basil stems to the pot, then bring the peach mixture to a boil over medium-high heat, stirring frequently. Reduce the heat and simmer, stirring frequently, for 25 minutes, or until the
   preserves reach the desired consistency.
4. Remove the pot from the heat and skim off any foam. Remove and discard the basil stems. Let the preserves cool in the pot for 5 minutes, stirring occasionally.
5. Place 1 small basil leaf for decoration along the inside of each hot jar, if desired. Carefully ladle the preserves into the jars, leaving ¼-inch headspace. Remove any air bubbles. Wipe the jar rims
   and threads with a clean, damp paper towel. Apply hot lids and screw bands.
6. Process 4-ounce, 8-ounce, and pint jars in a water bath canner for 10 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.