Kiwi Jam.doc

Kiwi Jam

4 1/2 cups prepared kiwi (about 4 pounds)
1 box powdered pectin
7 cups granulated sugar

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. Pour into sterilized jars. Seal.

Makes 8 1/2 cups.

Kiwi Jam Recipe

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

Instructions
Combine kiwi, pectin and pineapple juice in a large saucepot. 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. Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 10 minutes in boiling water canner.

Yield: about 4 half-pints

INGREDIENTS:

·                      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

DIRECTIONS:

1.                    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.

Strawberry Kiwi Jam
DVO Recipe Center
Makes: 6 half-pints

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

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.