Kiwi Jelly Food

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KIWI JAM



Kiwi Jam image

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

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

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



Kiwi Jam image

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

24 kiwis, peeled and mashed
¾ cup pineapple juice
¼ cup fresh lemon juice
3 apples, unpeeled and halved
4 cups white sugar

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

KIWI JAM



Kiwi Jam image

An excellent use for hard kiwis that refuse to ripen. Simple, tasty, tart, but as I don't do preserves, I don't know how well it'll keep. So keep the batches small, and refrigerate, unless you're an experienced jam maker.

Provided by angelcarrot

Categories     Kiwifruit

Time 20m

Yield 1 cup

Number Of Ingredients 4

5 unripe kiwi fruits
1/2 cup water
3/4 cup sugar
1 teaspoon lime juice (any acid will work)

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.

Nutrition Facts : Calories 813.6, Fat 2, SaturatedFat 0.1, Sodium 13.9, Carbohydrate 206.1, Fiber 11.4, Sugar 184.1, Protein 4.3

APPLE KIWI KIRSCH JELLY



Apple Kiwi Kirsch Jelly image

How to make natural pectin jelly.

Provided by Renee Pottle

Categories     Jelly

Time 40m

Yield 2 half-pint jars

Number Of Ingredients 5

2½ lbs organic apples
1 lb kiwis
¼ cup Kirsch
3 cups water
Approx. 2cups sugar

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.

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