HOMEMADE KIWI JAM
Delicious, tangy Homemade Kiwi Jam made with just four ingredients! Enjoy this jam by itself or on top of a piece of toast for a delicious breakfast.
Provided by Leslie Jeon
Categories Jam
Time 25m
Number Of Ingredients 4
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 & NECTARINE JAM
This is adapted from a recipe found on allrecipes. I had some ageing kiwi's but not quite enough to make some jam so thought of adding nectarines to make a small batch. No pectin is needed as it is derived naturally from the apple included. This turned out pretty good if I do say so myself..
Provided by Mandy
Categories Australian
Time 47m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- In a large saucepan, combine kiwi & nectarines, pineapple juice, lemon juice and apple.
- Bring to a boil and then add the sugar; stir to dissolve.
- Reduce heat and simmer for 30 minutes. Remove apples, pour into hot, sterilized jars and seal.
Nutrition Facts : Calories 1553.9, Fat 3.6, SaturatedFat 0.3, Sodium 11.9, Carbohydrate 393.8, Fiber 20.8, Sugar 355, Protein 9.8
NECTARINE JAM
Not as mild as peaches - just a little more tart. When done, it's a pretty rosey color. No pectin needed, so it's lower in sugar. Natural pectin is in the nectarine peel... so do not peel them. If you must peel them - you will have to add pectin to the recipe (and more sugar).
Provided by Kathy228
Categories Fruit
Time 1h15m
Yield 4-5 half pint jars
Number Of Ingredients 4
Steps:
- Cook all ingredients at a very mild boil for 30-minutes.
- *At this point you can add optional spices of your choice such as 1 teaspoons cinnamon, almond extract, or ground ginger, or 1 tblsp. brandy extract; or any favorite combination. Cook for 5 minutes more.
- Skim foam off surface.
- Ladle into sterilized jars.
- Process in boiling water bath for 10-mins.
Nutrition Facts : Calories 678.2, Fat 0.7, SaturatedFat 0.1, Sodium 1.6, Carbohydrate 173.7, Fiber 3.7, Sugar 167, Protein 2.3
KIWI JAM
Make and share this Kiwi Jam recipe from Food.com.
Provided by Diana Adcock
Categories Pineapple
Time 30m
Yield 4 half pints
Number Of Ingredients 4
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.
Nutrition Facts : Calories 928.7, Fat 0.8, SaturatedFat 0.1, Sodium 30.2, Carbohydrate 238.8, Fiber 5.2, Sugar 218, Protein 1.8
NECTARINE JAM
Make and share this Nectarine Jam recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Protein
Time 2h15m
Yield 8 half-pint jars
Number Of Ingredients 5
Steps:
- In an 8-quart pan, combine the nectarines and lemon juice; stir in about half of the sugar; cover the pan and let stand for 20 minutes.
- Remove pan cover, stir in the remaining sugar and the butter.
- Over med-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved.
- Increase heat to med-high and bring mixture to a full rolling boil, stirring constantly.
- Remove the pan from the heat and skim off the foam.
- Return the pan to the heat and bring to a full rolling boil; stir in the pectin.
- Return mixture to a full rolling boil, stirring constantly; boil, stirring constantly, for 1 minute.
- Remove pan from heat; skim off any foam.
- To prevent jam from separating in the jars, let jam cool for 5 minutes before filling the jars; gently stir jam every minute or so to distribute the fruit.
- Ladle the hot jam into the hot jars, leaving ¼ inch head space.
- Wipe jar rims and threads with a clean, damp cloth.
- Cover with hot lids and apply screw rings.
- Process half-pint jars in a 200° water bath for 10 minutes; pint jars for 15 minutes.
Nutrition Facts : Calories 761.2, Fat 0.5, SaturatedFat 0.2, Cholesterol 0.6, Sodium 0.1, Carbohydrate 195.6, Fiber 1.4, Sugar 193, Protein 0.8
KIWI JAM
Mashed kiwi, pineapple juice, lemon juice and sugar, with apples as a pectin source.
Provided by Aviezer
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 12h40m
Yield 40
Number Of Ingredients 5
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.
Nutrition Facts : Calories 112.7 calories, Carbohydrate 28.7 g, Fat 0.3 g, Fiber 1.6 g, Protein 0.6 g, Sodium 1.5 mg, Sugar 25.6 g
NECTARINE JAM
You don't see recipes for nectarine jam very often, which is a shame because ripe, juicy nectarines make a great jam. Make sure to go easy when adding almond extract; it is very strong, so a few drops go a long way.
Provided by wuschel66
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time P1DT40m
Yield 40
Number Of Ingredients 5
Steps:
- Inspect 5 half-pint jars for cracks and rings for rust; discard any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
- Measure finely chopped, peeled nectarines; you should have 4 1/2 cups. Add to a heavy pot and immediately mix with lemon juice so they don't turn brown.
- Combine 1/4 cup sugar and fruit pectin in a bowl. Add to nectarines in the pot and stir well. Slowly bring mixture to a full rolling boil that does not stop bubbling when stirred. Add remaining 2 3/4 cups sugar and stir to dissolve, making sure to scrape over the bottom of the pot. Boil for exactly 1 minute, stirring constantly.
- Remove from heat and stir in almond extract.
- Pack nectarine jam 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.
Nutrition Facts : Calories 78.4 calories, Carbohydrate 19.9 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.5 g, Sugar 18.6 g
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4.5/5 (48)Estimated Reading Time 4 minsCategory Vegan RecipesTotal Time 30 mins
- Peel 2 pounds of ripe kiwi, and cut into cubes. The size of the cubes depends on your own preferences. If you prefer a smoother jam, cut smaller pieces, if you don’t mind the pieces of fruit, cut larger cubes.
- In a large pot, combine fruit, sugar, and lemon juice (or lime juice if you prefer) and bring the mixture to a boil. Allow to cook for 20 minutes while stirring occasionally.
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- Turn the heat to medium-high, stir, and bring the mixture to a boil. Boil for five minutes then lower the heat and keep cooking, stirring frequently.
- After ten minutes or so of cooking, when the fruit is soft, use the immersion blender to blend the fruit. If you want to leave larger chunks of fruit in your jam you can use a potato masher instead. Then, squeeze the half lemon right into the pot and add 5 -6 lemon seeds. Stir them in and cook until the jam reaches the gel phase (it took my jam around 50 minutes. It might vary depending on how juicy and ripe your fruit was to begin with).
- To check the thickness of the jam, scoop a little bit with a spoon and lay the spoon on the cutting board to cool for five minutes. Then, add the jam back into the pot and as it leaves the spoon it will be easier for you to gauge how thick it is (because a jam keeps thickening as it cools).
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