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Kiwi Jam Recipes


Kiwi Jam 1

24 kiwis, peeled and mashed
3/4 cup pineapple juice
1/4 cup fresh lemon juice
3 apples, unpeeled and halved
4 cups white sugar
Cooking Instructions:
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. Remove apples, pour into hot, sterilized jars and seal.
Kiwi Jam 2

4-1/2 cups prepared kiwi (about 4 pounds)
1 box powdered pectin
7 cups granulated sugar
Cooking Instructions:
Prepare fruit by cutting in half and scooping out the pulp. Crush and heat over low heat for 3 minutes.
Measure 4-1/2 cups fruit into large kettle. Add pectin and mix well. Place over high heat and stir until mixture comes to a hard boil. Add sugar all at once. Bring to a full rolling boil and boil hard for 1 minute. Remove from heat. Skim off foam. Ladle into hot sterilized jars, leaving 1/4 inch head space. Adjust lids. Process 10 minutes in boiling water canner.
Kiwi Jam 3
4 c. peeled, chopped kiwis
2 tbsp. lemon juice
7 c. sugar
1/2 bottle Certo fruit pectin
Cooking Instructions:
Mix all but Certo. Over high heat bring to full rolling boil. Boil hard for 1 minute; stir constantly. Remove from heat. Stir in Certo. Skim off foam. Stir and skim for 5 minutes. Ladle into glasses. Cover at once with 1/8-inch hot paraffin.
Kiwi Jam 4

8 c. kiwi
6 c. sugar
4 med. Oranges
Cooking Instructions:
Cook kiwi with 1 1/2 cups water. Boil until soft. Add juice and rind or oranges and sugar. Boil jam quickly until setting stage (220 degrees).
Kiwi Jam 5

9 kiwis
6 c. granulated sugar
6 oz. liquid pectin
Cooking Instructions:
Wash and sterilize canning jars, lids, and bands. Peel and crush kiwis. In a large heavy saucepan, combine crushed fruit and sugar. Stir well. Bring mixture to a rolling boil over high heat, stirring constantly. Stir in liquid pectin. Return mixture to a rolling boil, stirring constantly, and boil 1 minute. Remove from heat. Skim foam from top of mixture with a large metal spoon. Fill sterilized jars to within 1/4-inch of tops. Wipe jar rims. Cover jars with lids and bands. Invert jars for 5 minutes, then turn jars upright.
Kiwifruit Jam 1

2 lbs kiwi fruits
1 lb granulated sugar
2 ounces lemon juice
Cooking Instructions:
Cooked kiwifruit can have a metallic taste, removing the seeds fixes the problem. Halve kiwifruit lengthwise, with a sharp spoon scoop out the seedy pulp and discard. Scoop out the remaining pulp until you have 1 lb. Mash the pulp in a big heat-proof jug, add the lemon juice and microwave until it boils vigorously (5 minutes). Stir in the sugar until it is mostly dissolved. Cook on a low power setting for about 8 minutes until a little jam sets. Add a little green food colouring to enhance the appearance. Gold kiwifruit makes a beautiful golden jam without added color.
Kiwifruit Jam 2

3 cups peeled and chopped kiwifruit
1 cup unsweetened pineapple juice
1 packet pectin
4 cups sugar
Cooking Instructions:
Combine kiwifruit, pineapple juice, and pectin in a large saucepan. Bring to a boil, stirring constantly. Add sugar, stirring until dissolved. Return to a rolling boil. Boil 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
Kiwi and Lime Jam

5 ripe kiwi fruit, peeled and chopped
1/2 cup of sugar
1/4 lime, juiced
1/8 tsp lime zest
Cooking Instructions:
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.
Pineapple Kiwi Jam

4 kiwifruit, peeled and thinly sliced
3 cups sugar
1 can (8 ounces) crushed pineapple, undrained
1/4 cup lime juice
1 pouch (3 ounces) liquid fruit pectin
3 drops green food coloring, optional
Cooking Instructions:
In a 2-qt. microwave-safe bowl, combine kiwi, sugar, pineapple and lime juice. Microwave, uncovered, on high for 7-10 minutes or until mixture comes to a full rolling boil, 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.
Spiced Peach Kiwi Freezer Jam

2 c. crushed peaches
1 c peeled and chopped kiwi
1/4 c. lemon juice
1 pkg. powdered pectin
1/2 c. light corn syrup
2 1/2 c. sugar
1/8 tsp. nutmeg
1/8 tsp. cinnamon
Cooking Instructions:
Combine peaches, kiwi and lemon juice in a large bowl; stir well. Slowly add the pectin, stirring constantly for 2 minutes. Let mixture stand 30 minutes, stirring occasionally. Add corn syrup and stir well. Gradually stir in sugar and spices to fruit mixture. Jam is ready when sugar has completely dissolved. Pour into can or freezer jars, leaving 1/2 inch headspace. Adjust caps. Let stand until set, up to 24 hours. Freeze.
Strawberry Kiwi Jam (No-Cook)

2 3/4 c Strawberries, crushed
1 1/4 c Kiwi , peeled, chopped
3 1/4 c Sugar
1 pk Certo Light Fruit Pectin
Cooking Instructions:
Certo June 93 Measure prepared fruit into a large bowl. Measure sugar and set aside. Combine certo light fruit pectin crystals and 1/4 cup of measured sugar. Gradually add to fruit, stirring well. Let stand for 30 minutes, stirring occasionally. Add remaining sugar and continue to stir for 3 minutes until most of the sugar is dissolved. Pour into clean jars or plastic containers. Cover tightly with lids and let stand til set, up to 24 hours. Store in freezer or up to 3 weeks in frig.
Strawberry Kiwi Jam

3 cups crushed strawberries
3 kiwi, peeled, diced
1 tablespoon lemon juice
1 tablespoon minced crystallized ginger
1 (3 oz) package pectin
5 cups sugar
Cooking Instructions:
Combine strawberries, kiwi, lemon juice, ginger, and pectin in a large saucepan. Bring mixture to a full boil, stirring frequently. Add sugar and return to a full rolling boil (one that can't be stirred down), stirring constantly. Boil hard for 1 minute. Remove from heat. Skim foam. Ladle into hot, sterilized jars, leaving 1/4-inch headspace. Adjust lids. Process in a boiling water bath according to altitude. Half-pint or pint jars: (0-1000 ft) 5 minutes; (1,001-6,000 ft) 10 minutes; (above 6,001 ft) 15 minutes.


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