Fill boiling water canner with water. Place 4 clean half-pint mason jars in canner. Cover, bring water to a boil; boil at least 10 minutes to sterilize jars at altitudes up to 1000 ft. Place snap lids in boiling water, boil 5 minutes to soften sealing compound.
In a large stainless steel or enamel saucepan, mash kiwifruit to applesauce consistency. Stir in sugar, pineapple and lime juice. Bring to a full rolling boil, stirring until sugar dissolves. Stirring constantly, boil vigorously for 2 minutes.
Remove from heat, stir in pectin. Continue stirring 5 minutes to prevent floating fruit. (If desired, add green food coloring to create a more lively, intensely green jam.) Stir in rum.
Ladle jam into a hot sterilized jar to within 1/4 inch of top rim.
Remove air bubbles by sliding rubber spatula between glass and food; readjust head space to 1/4 inch. Wipe jar rim removing any stickiness. Center snap lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining jam.
Cover canner, return water to a boil, process 5 minutes at altitudes up to 1000 ft.
Remove jars. Cool 24 hours. Check jar seals. (Sealed lids curve downward.) Remove screw bands. Wipe jars, label and store in a cool dark place.