Kiwi Pineapple Jam Food

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:

• 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.

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 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.

PINEAPPLE JAM

Steps:

• Peel the pineapple and grate the flesh -- you should end up with about 2 cups. Put the pineapple and water in a small saucepan and cook over medium-low heat until the pineapple is soft, about 35 minutes.
• Add the sugar and lime juice and stir to combine. Cook until the mixture has thickened, about 45 to 60 minutes. Spoon the jam into a 16-ounce jar with a tight-fitting lid. Store it in the refrigerator for up to 3 months.