Kiwi Jam Recipe 425 Recipes

KIWI JAM

Steps:

• In a large saucepan, combine 3 cups mashed kiwi, pineapple juice, lemon juice and apples. Bring to a boil and then add the sugar; stir to dissolve, reduce heat and simmer for 30 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

KIWI JAM

Steps:

• Combine kiwi, pectin and pineapple juice in a large saucepan.
• Bring to a boil stirring constantly.
• Add sugar, stirring until disolved.
• Return to a rolling boil.
• Boil hard for 1 minute, stirring constantly.
• Remove from heat-skim off foam.
• Ladle into clean hot jars leaving 1/4 inch head space.
• Process 10 minutes in a boiling water bath at altitudes up to 1000 feet.

PEPPERY STRAWBERRY-KIWI JAM

Steps:

• Inspect 8 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
• Crush strawberries and measure; you should have about 5 cups.
• Combine crushed strawberries and kiwi fruits in a large pot and slowly bring to a boil over medium-low heat. Stir in pectin and slowly bring mixture to a full rolling boil that does not stop bubbling when stirred. Add sugar and stir to dissolve. Return to a full rolling boil on high heat and boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
• Remove pot from heat. Stir in green peppercorns and mixed peppercorns.
• Ladle strawberry jam immediately into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

KIWI JAM

Steps:

• Peel and dice kiwis, cutting out the core if you're short on time (or want something that's more of a jelly than a jam).
• Putting the kiwis, water, sugar and lime juice in a large saucepan, set it on medium heat and bring to a simmer. Let simmer on low under a lid for 30-45 minutes (if you left in the cores) or until soft (10-15 without cores).
• Take off the lid and let reduce to thickened consistency (it'll be a bit of a jelly now).
• Either put through a food processor, or very gently whisk until it's as smooth or lumpy as you want it (kiwi napalm burns, kids).
• Put in a container and refrigerate (will keep up to 2 weeks), use on pancakes, toast, cake, anywhere you like.