Kiwi Jam Recipes

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.

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.

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.

STRAWBERRY JAM WITH KIWI

Steps:

• Wash, dry, hull and stem berries, then dice into 1/2-inch pieces, about 8 cups.
• Peel and dice the kiwi into 1/2-inch pieces.
• Stir together the berries, kiwi, sugar and lemon juice in a large bowl. Add the mint, and split and add the vanilla bean, if using.
• Cover and leave out to macerate for 2 hours, or refrigerate up to 1 day, until ready to cook.
• To process the jam for longer shelf life, begin by sterilizing the jars. (If you want to skip canning, the jam keeps in the refrigerator for up to a month; jump to Step 7.) Place a round rack or a folded kitchen towel in a large pot, fill with water and bring to a boil. Add 5 half-pint canning jars and boil for 10 minutes. Jars may be left in the warm water until ready to be filled. (Alternatively, sterilize jars by running them through a dishwasher cycle.)
• Place canning rings in a small saucepan, cover with water and bring to a boil. Turn off heat and add lids to soften gaskets. Rings and lids may be left in water until jars are filled.
• In a large, heavy, nonreactive pot, add the berry mixture. Clip on a candy thermometer. Bring to medium-high, stir often as mixture comes to a boil. When it reaches a hard boil, stir relentlessly.
• Cook on medium-high heat, being careful to keep stirring to avoid sticking and burning as the mixture thickens. Adjust heat as needed if the jam begins to spit, without losing the boil. Continue to stir. The mixture will be very foamy.
• After 30 to 40 minutes, the jam will reach 210 degrees; the jam will be thick and the foam on the surface will begin to dissipate, showing clear preserves below. Add the butter and stir well; most of the foam will break up. Scoop off any remaining foam with a clean spoon. Turn off heat and discard the mint. The vanilla bean may be reused. If you're making refrigerator jam, the preserves are ready and can be stored in a jar.
• If you are processing the jam in sealed jars to keep up to a year in the pantry, carefully ladle the hot preserves into warm jars, leaving 1/2-inch head space. Run a plastic knife gently around inside of jar to remove any air bubbles. Recheck head space. Wipe jar rims clean with a damp towel. Place lids on jars, screw on rings and lower jars back into pot of boiling water. Return to full boil and boil jars for 10 minutes. Transfer jars to a folded towel and let cool for 12 hours; you should hear them ping as they seal.
• Once cool, test seals by removing rings and lifting jars by their flat lids. If the lid releases, the seal has not formed. Unsealed jars should be refrigerated and used within a month, or reprocessed. (Rings and jars may be reused, but a new flat lid must be used each time jars are processed.) To reprocess, reheat syrup to boiling then continue as before.

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.