APPLE KIWI KIRSCH JELLY
How to make natural pectin jelly.
Provided by Renee Pottle
Categories Jelly
Time 40m
Yield 2 half-pint jars
Number Of Ingredients 5
Steps:
- Prepare juice: Wash apples. Do not peel or core. Cut apples into wedges.
- Repeat with kiwi.
- Add fruit to a large pot with Kirsch and water.
- Cover and bring to a boil. Reduce heat and simmer until fruit is soft. Let cool slightly.
- Strain juice through a damp jelly bag or layers of cheesecloth.
- Make the Jelly: Measure the juice. You should have about 2 ¾ cups of juice.
- Pour juice into a large pot. Add sugar.
- Note: The amount of juice may vary. Use ¾ as much sugar as you have of juice.
- Stir to dissolve sugar.
- Bring to a boil over high heat, stirring constantly.
- Cook and stir until jelly has set; usually at 8 degrees above boiling water temperature or about 220 degrees.
- Or, use the sheet test method to determine if the jelly has set.
- Remove from heat, skim foam if necessary.
- Ladle into sterilized jars leaving ¼ inch headspace.
- Process in a water bath canner for 5 minutes.
KIWI JAM
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
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
KIWI JAM
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
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
FRUIT SALAD
Look for ripe, sweet-smelling fruit for this simple fruit salad with kiwi, mango, pineapple, grapes, orange and berries. It's a lovely, light summer dessert
Provided by Cassie Best
Categories Dessert
Time 15m
Yield Serves 6-8
Number Of Ingredients 7
Steps:
- Prepare the fruit with a small serrated knife. Cut the top and bottom off the kiwi, stand it up on one of its flat surfaces and cut away the skin, keeping the knife as close to the skin as possible. Slice in half, following the core through the centre, then cut each half into slices. Put in a bowl and repeat with the other kiwi.
- Carefully cut the skin off the mango and slice off each cheek, running your knife as close to the stone as you can. Cut each piece into slices. Remove any remaining fruit from the stone in long thin slices. Add the mango to the kiwi.
- Top and tail the pineapple, then in a similar way to the kiwi, cut away the skin. Use your knife to go around the pineapple, taking out the divets or eyes, two to three at a time, you'll be left with a spiral pattern weaving around the outside of the fruit. Take of a circular slice, roughly 150g, quarter, remove the core then cut into chunks. Add to the bowl.
- Halve the grapes and add to the rest of the fruit along with the berries, you may want to slice or halve strawberries if they're large. Remove the peel from the orange using the same method as the kiwi and pineapple. Holding the orange over the bowl of fruit, remove the orange segments by carefully cutting between the membrane and the fruit. The pieces should fall out into the bowl along with any juice. Squeeze the membrane over the fruit to extract the juice, add a drizzle of honey, if you like. Mix everything together and leave in the fridge to macerate for 30 mins, if you have time.
Nutrition Facts : Calories 72 calories, Fat 0.5 grams fat, Carbohydrate 14 grams carbohydrates, Sugar 14 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
PINEAPPLE KIWI JAM
Pineapple, kiwi and a hint of lime blend nicely in this unique combination. It's especially good slathered on biscuits. -Sondra Rogers, Columbus, Indiana
Provided by Taste of Home
Time 35m
Yield 8 half-pints.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 83 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 22g carbohydrate (20g sugars, Fiber 0 fiber), Protein 0 protein.
KIWI JELLY
Make and share this Kiwi Jelly recipe from Food.com.
Provided by Dienia B.
Categories Jellies
Time 4h
Yield 4 pints
Number Of Ingredients 6
Steps:
- Seed and crush kiwi.
- Combine kiwi and water.
- Over medium heat, bring mixture to a boil.
- Take pan off heat and let set 30 minutes.
- Strain juice off by staining through 4 layers of damp cheesecloth.
- Refrigerate overnight.
- Ladle juice off top, but don't disturb bottom sediment.
- Measure out 5 cups juice.
- Combine juices and sugar; heat up to a rolling boil stirring constantly.
- Add pectin.
- Bring to full rolling boil again for 1 minute. Remove pan from heat; put into hot jars and water bath for 15 minutes.
Nutrition Facts : Calories 1923.3, Fat 4, SaturatedFat 0.2, Sodium 24.1, Carbohydrate 488.6, Fiber 23.8, Sugar 443.4, Protein 8.7
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