Jalapeno Kiwi Jam Recipes

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KIWI JAM



Kiwi Jam image

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

3 cups chopped peeled kiwi
1 package dry pectin
1 cup unsweetened pineapple juice
4 cups sugar

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

JALAPENO JELLY



Jalapeno Jelly image

This recipe came from the Black Lakes in Canada. It is the best that I have ever tasted, and very easy to make.

Provided by Sue Delgrego

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 1h5m

Yield 32

Number Of Ingredients 7

1 large green bell pepper
12 jalapeno peppers
1 ½ cups apple cider vinegar
1 pinch salt
4 ¼ cups granulated sugar
4 ounces liquid pectin
4 jalapeno peppers, seeded and finely chopped

Steps:

  • Combine the green bell pepper and 12 jalapeno peppers in the container of a food processor or blender. Process until finely chopped. This can be done in batches, if the peppers do not fit.
  • Transfer the peppers to a large saucepan, and stir in the cider vinegar. Bring to a boil, and let simmer for 15 to 20 minutes. Strain the mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.
  • Return the liquid to the saucepan, and stir in the salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in the liquid pectin.
  • Stir in the remaining jalapeno peppers, and ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.

Nutrition Facts : Calories 108.7 calories, Carbohydrate 27.5 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.1 g, Sodium 1.1 mg, Sugar 27 g

KIWI JAM



Kiwi Jam image

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

24 kiwis, peeled and mashed
¾ cup pineapple juice
¼ cup fresh lemon juice
3 apples, unpeeled and halved
4 cups white sugar

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

JALAPENO KIWI JAM



Jalapeno Kiwi Jam image

This recipe came from an internet blog called ShowFood Chef and was created by chef Cathy Shambley. I have changed it ever so slightly (almost not at all!) and it is really fantastic! The butter will help reduce foaming - don't add more than 1/2 teaspoon because that could raise the pH too much for safe canning. The lemon juice should be bottled because fresh lemon juice varies in acidity while bottled provides consistent acidity.

Provided by anonymous

Categories     Kiwifruit

Time 1h15m

Yield 6 half pint jars

Number Of Ingredients 7

1 1/2 lbs kiwi fruits, peeled, cored and mashed
6 jalapeno peppers, seeded and minced
3 1/2 cups turbinado sugar
1/3 cup bottled lemon juice
1/4 cup white wine vinegar
1/2 teaspoon butter
3 ounces liquid pectin

Steps:

  • Prepare kiwi and peppers. I dice the kiwi and then mash it lightly with a potato masher and I use the mini workbowl of my food processor to mince the peppers - you can choose whether or not to seed them!
  • Combine kiwi, peppers, sugar, lemon juice and vinegar in a large stockpot, mix well and let sit, covered for 30 minutes.
  • Heat the mixture over low heat, stirring constantly until all of the sugar is dissolved.
  • Add butter, increase the heat to medium high and bring to a rolling boil. Boil hard for 6 minutes, stirring frequently.
  • Add the pectin all at once and stir to dissolve. Return to a full rolling boil and boil hard for 1 minute, stirring constantly.
  • Remove from heat and stir constantly for 3 minutes to help redistribute the fruit evenly in the jam and prevent it from floating to the top of the finished product.
  • Ladle jam into hot jars, leaving 1/4 inch headspace. Process jars for 10 minutes in a boiling water bath - adjusting processing time for altitude.

Nutrition Facts : Calories 81.7, Fat 1, SaturatedFat 0.2, Cholesterol 0.8, Sodium 9.5, Carbohydrate 19, Fiber 4.2, Sugar 11.3, Protein 1.5

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