Kiwi Lime Jam Recipes

KIWI JAM

Steps:

• Peel and chop kiwis, and place them in a deep saucepan with sugar and citrus juice. Jam bubbles during cooking, be sure you have enough headspace to avoid overflows.
• Cook the kiwi jam for about 10-15 minutes, until it reaches gel stage. Test for it on a plate placed in the freezer, or with a kitchen thermometer (220 degrees F).
• Ladle the finished kiwi jam into jars, leaving a small 1/4 inch headspace. De-bubble the jars, adjust headspace and then cap with 2 part lids.
• For a fridge or freezer jam, allow the jars to cool completely before storing in the refrigerator or freezer.
• If canning, process in a water bath canner for 5 minutes, then turn off the heat and leave the jars in the water for an additional 5 minutes before removing them to cool. Store any unsealed jars in the refrigerator, and place the sealed jars in the pantry. Sealed jars should last 12-18 months without losing quality.

PINEAPPLE KIWI JAM

Steps:

• In a 2-qt. microwave-safe bowl, combine the kiwi, sugar, pineapple and lime juice. Microwave, uncovered, on high until mixture comes to a full rolling boil, 7-10 minutes, stirring every 2 minutes. Stir in pectin. Add food coloring if desired. , Pour into jars or freezer containers and cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate or freeze.

HOMEMADE KIWI JAM

Steps:

• In a medium pot, combine kiwis, granulated sugar, lemon juice, and kosher salt. Heat mixture over high heat, stirring constantly with a heat-proof spatula. Once the mixture starts to bubble up, reduce the heat down to medium-low.
• Cook the mixture for 10-15 minutes, stirring constantly until the jam is thick and viscous. To test if the jam is ready, I usually like to run my spatula along the bottom of the pot in a straight line. If it takes more than a second for the line to fill back up, the jam is usually ready. I like to err on the side of caution and take the jam off almost too early-if it's not done yet, you can always return it back to the heat.
• Once ready, remove the pot from the heat and transfer the jam to a heatproof container. Let the jam cool completely at room temperature, then transfer to the fridge.
• Stored properly in an airtight container in the fridge, this jam will usually last for two months.

KIWI & LIME JAM

Steps:

• Peel the kiwi fruit, cut into quarters and then chop roughly.
• In a medium saucepan, heat the kiwi fruit and sugar over a low heat.
• Simmer gently until the sugar dissolves stirring occasionally. Add the lime juice and zest.
• Once the sugar has dissolved turn the heat up and bring the mixture to a rapid boil for about 10 minutes. Stir frequently and be sure not to let the mixture burn.
• Spoon jam into a sterilized, air-tight jar and refrigerate. The jam can be kept up to a month.
• Spread jam on hot buttered toast and serve with a cup of tea.

KIWI LIME PIE

Steps:

• Preheat the oven to 350 degrees F.
• For the crust: Put the graham crackers and most of the macadamia nuts in the bowl of a food processor and process until smooth. Add the butter and sugar and process again to combine. Press into a pie pan and bake until golden and set, about 5 minutes. Set aside to cool slightly while you make the filling.
• For the filling: In the bowl of a stand mixer, add the lime zest and juice and egg yolks and mix until combined. Add the condensed milk and mix on high until smooth and thick. Pour the mixture into the crust and bake until no longer jiggly, about 15 minutes. Allow to cool, then refrigerate for at least 1 hour, more if possible.
• For the topping: Pour the cold heavy cream into a clean mixer bowl. Add the sugar and beat on high speed until the whipped cream is very stiff.
• Slice the kiwis and cover the surface of the cooled pie with the slices. Spread the whipped cream on top. Slice the remaining kiwi slices in half and decorate the top of the pie with them. Chop the remaining macadamia nuts, sprinkle on top and serve.

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.