Kiwi Strawberry Daiquiri Jam Recipes

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STRAWBERRY JAM WITH KIWI



Strawberry Jam With Kiwi image

Strawberry turns out to be one of the more difficult jams to make. It's often runny. But if you just add a kiwi, packed with natural pectin, it will make any jam gel. Kiwi's flavor is subtle, slightly tart and not at all intrusive. I add mint to the mix to bump up the candy-sweet flavor of the berries. Your jam will hold together beautifully, tasting of strawberries and sunshine and nothing more.

Provided by Cathy Barrow

Categories     dips and spreads, project

Time 2h

Yield 5 half-pint (8-ounce) jars

Number Of Ingredients 7

3 pounds ripe fresh strawberries
1 kiwi
3 cups sugar
Juice of one lemon
4 sprigs of mint, preferably peppermint
1 vanilla bean, optional
1/2 teaspoon unsalted butter

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.

Nutrition Facts : @context http, Calories 568, UnsaturatedFat 1 gram, Carbohydrate 144 grams, Fat 1 gram, Fiber 6 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 5 milligrams, Sugar 135 grams, TransFat 0 grams

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

STRAWBERRY-KIWI JAM



Strawberry-Kiwi Jam image

My family always gives jams and jellies as gifts and everyone appreciates it. Strawberries and kiwi make a wonderful combination. -Kathy Kittell, Lenexa, Kansas

Provided by Taste of Home

Time 35m

Yield 5-3/4 cups.

Number Of Ingredients 6

6 cups fresh strawberries
3 medium kiwifruit, peeled and finely chopped
1 tablespoon lemon juice
1 tablespoon chopped crystallized ginger
1 package (1-3/4 ounces) powdered fruit pectin
5 cups sugar

Steps:

  • Rinse six 1-cup plastic containers and lids with boiling water. Dry thoroughly. In a large bowl, mash berries; transfer to a Dutch oven. Add kiwi, lemon juice and ginger. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly., Stir in sugar; return to a full rolling boil. Boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers and cool to room temperature, about 1 hour. Cover and let stand at room temperature 24 hours., Jam is now ready to use. Refrigerate up to 3 weeks or freeze extra containers up to 12 months. Thaw frozen jam in refrigerator before serving.

Nutrition Facts : Calories 94 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 24g carbohydrate (23g sugars, Fiber 1g fiber), Protein 0 protein.

KIWI DAIQUIRI JAM



Kiwi Daiquiri Jam image

This is a recipe I found that I want to try so I am posting for safe keeping. This recipe is from Ball Canning.

Provided by MarilynInNC

Categories     Low Protein

Time 50m

Yield 4 half pints

Number Of Ingredients 7

2 cups crushed peeled kiwi fruits (about 5 medium)
2/3 cup unsweetened pineapple juice
1/3 cup lime juice
1 (1 3/4 ounce) package ball original fruit pectin
3 cups sugar
1/4 cup rum
3 drops green food coloring (optional)

Steps:

  • PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
  • COMBINE kiwifruit, pineapple juice and lime juice in a large saucepan. Gradually stir in pectin. Bring to a boil over high heat, stirring frequently. Add sugar and return to a full rolling boil that can not be stirred down, stirring constantly. Boil hard for 1 minute, stirring constantly. Immediately stir in rum and green food coloring, if using. Remove from heat. Skim off foam if necessary.
  • LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Center lid on jar. Apply band until fit is fingertip tight.
  • PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
  • Quick Tip.
  • For even more tropical flair, add flaked coconut with the sugar to the fruit and juice before returning to a full rolling boil.

KIWI STRAWBERRY DAIQUIRI JAM



Kiwi Strawberry Daiquiri Jam image

Make and share this Kiwi Strawberry Daiquiri Jam recipe from Food.com.

Provided by Rita1652

Categories     Strawberry

Time 1h20m

Yield 4 8 ounce jars

Number Of Ingredients 7

1 cup kiwi, peeled and crushed
1 cup strawberry, crushed
2/3 cup unsweetened pineapple juice
1/3 cup lime juice
1 (1 3/4 ounce) package fruit pectin
3 cups sugar
1/4 cup rum (Try a Flavored rum)

Steps:

  • PREPARE boiling water canner. Wash and heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
  • COMBINE kiwifruit, strawberries, pineapple juice and lime juice in a large saucepan. Gradually stir in pectin. Bring to a boil over high heat, stirring frequently. Add sugar and return to a full rolling boil that can not be stirred down, stirring constantly. Boil hard for 1 minute, stirring constantly. Immediately stir in rum and green food coloring, if using. Remove from heat. Skim off foam if necessary.
  • Carefully ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Center lid on jar. Apply band until fit is fingertip tight.
  • Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Lable and wrap a ribbon if giving for gifts.

PEPPERY STRAWBERRY-KIWI JAM



Peppery Strawberry-Kiwi Jam image

This is the perfect jam for the cheese platter. Adjust the amount of pepper in this recipe to your personal taste.

Provided by Kuechen_PIONIER

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

Time 20m

Yield 128

Number Of Ingredients 6

4 pints ripe strawberries, hulled
3 kiwifruits, peeled and finely diced
4 cups white sugar
1 (1.75 ounce) package fruit pectin (such as Sure-Jell® Pectin Light for less or no sugar)
1 ½ teaspoons green peppercorns in brine, drained
1 ½ teaspoons crushed mixed peppercorns

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.

Nutrition Facts : Calories 28.9 calories, Carbohydrate 7.4 g, Fiber 0.3 g, Protein 0.1 g, Sodium 1.8 mg, Sugar 6.9 g

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