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| Kiwi Jam |
Kiwi Jam is one of my favorite jams. This sweet chunky spread is wonderful on toast, waffles, and pancakes. I've had people make thumb print cookies with it, pour it over ice cream (hot or cold) and even top a pork roast with it.
Kiwis typically ripen in the fall. I'm fortunate to live in an area where Kiwis are grown so I can buy 'seconds' at a Farmer's market to make my Jam. 'Seconds' are the imperfect ones that don't make it to the store - typically they're doubles or triples - the ugly ones - looks don't matter, because we're going to make Kiwi Jam.
I also make Pomegranate Jelly. Both Pomegranates and Kiwi ripen in the Fall, the Green Kiwi Jam and Red Pomegranate Jelly make a wonderful Christmas pair to give as gifts.
Ingredients:
3 Cups peeled & cut up Kiwi
5 cups sugar
3 drops green food coloring
1 pat of butter (eyeball it)
1 pkg dry pectin
Makes a little over 5 - 8oz Jars
Directions;
Add Kiwi, Pectin & butter to pan on med/high heat - stir often and bring to a good boil,
add 3 drops food coloring to sugar - add sugar, stirring into boiling kiwi mixture - stir & bring to boil for 2 minutes. Once it's brought to a boil take pan off heat and let cool for 3-5 minutes. Allowing the jam to cool will thicken the jam, which keeps the chunks of fruit from floating to the top of the jar. Ladle the hot jam into the jars to within 1/4" of the lip - this is known as head space.
Canning Instructions:
There are a few tools you may want to buy, some places sell them as a kit
Wide mouth funnel
Lid lifter (stick with magnet on end) lift hot lids out of water
Jar lifter (lower & lift jars in & out of hot water) the straight plastic parts are the handles - the curved pieces fit around the jar
there's a clear stick that may come in the kit for knocking bubbles out of pickle jars - you don't need it for Jelly/Jam)
Timer - or a watch
I start with 3 pans:
1 REALLY big deep one with enough water to cover the jars with at least 1" of water (be mindful not to put so much water that it would overflow if you add 6 full jars to it, bring to a boil then turn the heat down to just under a boil.
1 large shallow frying pan with about 1" of water - put 6 empty jars and the flat lids in it and put on med/low heat don't boil - the sealing compound on the lid could get damaged if you boil it.
1 3 or 4 quat or so pot for making the jelly.
Follow the directions above to make the Kiwi Jam.Once you've allowed the completed Jam to cool for 5 minutes and thicken, ladle the hot jam into the jars within 1/4" of the lip try to ladle an even amount of juice and fruit into each jar. Use a napkin with the corner wet from your boiling water to wipe the mouth rim of the jar (to remove any jelly that might keep it from sealing properly). Using your lid lifter, retrieve a flat lid from the heated water and place the lid on the jar, then screw on the ring band - only lightly finger tight. Set the jar aside and fill another until you've put all the Jam into your jars. Any leftover jam can be put in the refrigerator and eaten soon, or if you're going to make another batch of Kiwi Jam immediately, put the jam in a clean canning jar and place that jar in your warming pan, ready to be filled with the hot jam from your next batch.
Place all jars in the big pot of water, it's best if you have some sort of rack for the jars to sit on, I've heard that some folks place a towel in the bottom, the jars are tempered which makes them strong but brittle, so there is the posability that they could crack if they bounce on the bottom of the pot - you could risk it if you cn't find a suitable rack - I use a round cookie cooling rack. Jars stay in the water bath for 10 minutes. With Lids on finger tight the hot water forces air out and creates a vacuum when it cools.
Place hot jars on a towel, or a wooden or plastic cutting board - NOT cold Tile, Granite or Marble counters! (again to prevent risk of jars cracking when hot meets cold). As they cool - you may hear 'pop' - that's the jars sealing. The next day check to see that jars sealed properly -the flat lid should be concave (sucked down). Pushing on the lid should make no movement - if lid pops up & down with finger pushing - you can just refrigerate and eat soon or remove lid, clean lid and jar rim, replace lid & band ring and try putting in waterbath for 10 minutes.
Store the filled jars in a cool dark place. They will typically keep for up to two years.
