Kiwi Colada Freezer Jam Food

MCP KIWI FREEZER JAM

Steps:

• Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
• Cut kiwi in half crosswise. Scoop out pulp and mash thoroughly or grind finely. Measure exactly 3 cups prepared fruit into large bowl. Add lemon juice; mix well.
• Stir pectin into prepared fruit in bowl. Let stand 30 min., stirring every 5 min. Gradually add sugar, stirring after each addition until well blended. Stir additional 3 min. or until most of the sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
• Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. If frozen, thaw in refrigerator before using.

KIWI COLADA FREEZER JAM

Steps:

• Mix sugar, rum, pineapple juice, lemon juice and coconut flavoring in a large bowl. stir until sugar is dissolved. You may want to warm this mixture slightly in microwave oven to help sugar dissolve.
• When above mixture is well blended add kiwi fruit and mash with a potato masher till fruit is a lumpy pulp.
• Let mixture sit in bowl for 15 minutes.
• Then add powered pectin according to package directions.
• Pour finished jam into clean freezer containers leave 1/2 inch space at top.
• refrigerate or freeze.
• Will keep for 1 year in freezer.

BERRY BEST FREEZER JAM

Steps:

• Combine blueberries and raspberries in a large bowl.
• Stir in sugar and lemon juice.
• Let stand for 10 minutes.
• In a small saucepan, bring water and pectin to a boil.
• Boil for one minute, stirring constantly.
• Add to fruit mixture; stir for 3 minutes.
• Ladle into freezer containers; cool to room temperature, about 30 minutes. Cover and let stand overnight at room temperature before freezing.
• May be frozen up to one year.
• Store in refrigerator up to 3 weeks after opening.

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.

PINA COLADA JAM

Steps:

• Rinse 7 half-pint jars and lids with boiling water. Dry thoroughly. , In a Dutch oven, combine sugar, zucchini, pineapple and lime juice. Bring to a boil. Boil 10 minutes, stirring constantly. Remove from heat; stir in gelatin and extract until gelatin is dissolved., Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers. Cool completely before covering with lids., Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jam in refrigerator before serving.

30 MINUTES TO HOMEMADE SURE.JELL STRAWBERRY-KIWI FREEZER JAM

Steps:

• Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
• Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 1-1/2 cups crushed strawberries into large bowl. Add chopped kiwi and sugar; mix lightly. Let stand 10 min., stirring occasionally.
• Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 min. Add to fruit mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
• Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.