KIWI FRUIT JAM RECIPES

Steps:

• Peel and chop kiwis, and place them in a deep saucepan with sugar and citrus juice. Jam bubbles during cooking, be sure you have enough headspace to avoid overflows.
• Cook the kiwi jam for about 10-15 minutes, until it reaches gel stage. Test for it on a plate placed in the freezer, or with a kitchen thermometer (220 degrees F).
• Ladle the finished kiwi jam into jars, leaving a small 1/4 inch headspace. De-bubble the jars, adjust headspace and then cap with 2 part lids.
• For a fridge or freezer jam, allow the jars to cool completely before storing in the refrigerator or freezer.
• If canning, process in a water bath canner for 5 minutes, then turn off the heat and leave the jars in the water for an additional 5 minutes before removing them to cool. Store any unsealed jars in the refrigerator, and place the sealed jars in the pantry. Sealed jars should last 12-18 months without losing quality.

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.