Kiwi Jam Recipes

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KIWI JAM

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



Kiwi Jam image

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

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

PINEAPPLE KIWI JAM

Pineapple, kiwi and a hint of lime blend nicely in this unique combination. It's especially good slathered on biscuits. -Sondra Rogers, Columbus, Indiana

Provided by Taste of Home

Time 35m

Yield 8 half-pints.

Number Of Ingredients 6



Pineapple Kiwi Jam image

Steps:

  • In a 2-qt. microwave-safe bowl, combine the kiwi, sugar, pineapple and lime juice. Microwave, uncovered, on high until mixture comes to a full rolling boil, 7-10 minutes, stirring every 2 minutes. Stir in pectin. Add food coloring if desired. , Pour into jars or freezer containers and cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate or freeze.

Nutrition Facts : Calories 83 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 22g carbohydrate (20g sugars, Fiber 0 fiber), Protein 0 protein.

4 kiwifruit, peeled and thinly sliced
3 cups sugar
1 can (8 ounces) crushed pineapple, undrained
1/4 cup lime juice
1 pouch (3 ounces) liquid fruit pectin
3 drops green food coloring, optional

KIWI JAM

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



Kiwi Jam image

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

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

STRAWBERRY-KIWI JAM

My family always gives jams and jellies as gifts and everyone appreciates it. Strawberries and kiwi make a wonderful combination. -Kathy Kittell, Lenexa, Kansas

Provided by Taste of Home

Time 35m

Yield 5-3/4 cups.

Number Of Ingredients 6



Strawberry-Kiwi Jam image

Steps:

  • Rinse six 1-cup plastic containers and lids with boiling water. Dry thoroughly. In a large bowl, mash berries; transfer to a Dutch oven. Add kiwi, lemon juice and ginger. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly., Stir in sugar; return to a full rolling boil. Boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers and cool to room temperature, about 1 hour. Cover and let stand at room temperature 24 hours., Jam is now ready to use. Refrigerate up to 3 weeks or freeze extra containers up to 12 months. Thaw frozen jam in refrigerator before serving.

Nutrition Facts : Calories 94 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 24g carbohydrate (23g sugars, Fiber 1g fiber), Protein 0 protein.

6 cups fresh strawberries
3 medium kiwifruit, peeled and finely chopped
1 tablespoon lemon juice
1 tablespoon chopped crystallized ginger
1 package (1-3/4 ounces) powdered fruit pectin
5 cups sugar

KIWI JAM

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



Kiwi Jam image

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

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

JALAPENO KIWI JAM

This recipe came from an internet blog called ShowFood Chef and was created by chef Cathy Shambley. I have changed it ever so slightly (almost not at all!) and it is really fantastic! The butter will help reduce foaming - don't add more than 1/2 teaspoon because that could raise the pH too much for safe canning. The lemon juice should be bottled because fresh lemon juice varies in acidity while bottled provides consistent acidity.

Provided by anonymous

Categories     Kiwifruit

Time 1h15m

Yield 6 half pint jars

Number Of Ingredients 7



Jalapeno Kiwi Jam image

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.

Nutrition Facts : Calories 81.7, Fat 1, SaturatedFat 0.2, Cholesterol 0.8, Sodium 9.5, Carbohydrate 19, Fiber 4.2, Sugar 11.3, Protein 1.5

1 1/2 lbs kiwi fruits, peeled, cored and mashed
6 jalapeno peppers, seeded and minced
3 1/2 cups turbinado sugar
1/3 cup bottled lemon juice
1/4 cup white wine vinegar
1/2 teaspoon butter
3 ounces liquid pectin

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