Kiwi Jam And Jelly Food

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.

KIWI JELLY

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.

KIWI JAM

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.

KIWI JAM

Steps:

• Peel and dice kiwis, cutting out the core if you're short on time (or want something that's more of a jelly than a jam).
• Putting the kiwis, water, sugar and lime juice in a large saucepan, set it on medium heat and bring to a simmer. Let simmer on low under a lid for 30-45 minutes (if you left in the cores) or until soft (10-15 without cores).
• Take off the lid and let reduce to thickened consistency (it'll be a bit of a jelly now).
• Either put through a food processor, or very gently whisk until it's as smooth or lumpy as you want it (kiwi napalm burns, kids).
• Put in a container and refrigerate (will keep up to 2 weeks), use on pancakes, toast, cake, anywhere you like.

STRAWBERRY-KIWI JAM

Steps:

• Hull the strawberries and crush them one layer at a time (I usually do this with a potato masher in an 8x8 baking dish in about 3 batches.) Peel and dice the kiwi fruits.
• Combine the crushed strawberries, diced kiwi, crystallized ginger, powdered pectin and lemon juice in a large stockpot.
• Bring to a boil, stirring frequently. Add sugar and butter, stirring until dissolved. Return to a rolling boil and boil hard for 1 minute, stirring constantly.
• Remove from heat and ladle the hot jam into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps.
• Process for 10 minutes in a boiling-water canner (adjust for altitude).

JALAPENO KIWI JAM

Steps:

• Prepare kiwi and peppers. I dice the kiwi and then mash it lightly with a potato masher and I use the mini workbowl of my food processor to mince the peppers - you can choose whether or not to seed them!
• Combine kiwi, peppers, sugar, lemon juice and vinegar in a large stockpot, mix well and let sit, covered for 30 minutes.
• Heat the mixture over low heat, stirring constantly until all of the sugar is dissolved.
• Add butter, increase the heat to medium high and bring to a rolling boil. Boil hard for 6 minutes, stirring frequently.
• Add the pectin all at once and stir to dissolve. Return to a full rolling boil and boil hard for 1 minute, stirring constantly.
• Remove from heat and stir constantly for 3 minutes to help redistribute the fruit evenly in the jam and prevent it from floating to the top of the finished product.
• Ladle jam into hot jars, leaving 1/4 inch headspace. Process jars for 10 minutes in a boiling water bath - adjusting processing time for altitude.

KIWI & LIME JAM

Steps:

• 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 with a cup of tea.