Kiwi Jalapeno Jam

Kiwi Jalapeno Jam   Tried Tested

I just made this tonight and it is super yummy! With the little bit that didn’t fill a jar we had on crackers with goat cheese. I also think this jam would also be great with pork.

Yield: 11 (and a bit) 125mL jars
1 1/2lb Kiwis (Peeled, cored and finely chopped)
6 medium Jalapeno peppers (topped and chopped) – I didn’t want my jam to be too spicy, so I removed the seeds from 4 and left the seeds in two)
16 oz (approx 3 1/2 cups) organic cane sugar
1/3 cup Lemon Juice
1/4 Cup white vinegar (or white wine vinegar)
3 oz (one packet) liquid pectin
In a large pot combine the first five ingredients.
Heat on low, stirring until sugar is dissolved. Slowly increase the heat to medium and bring to a rolling boil for 5 minutes, stirring often.
Remove form heat and add the pectin, stir to incorporate.
Return to heat, and bring to a rolling boil, stirring, for one minute.
Remove from heat and let sit for 3-5 minutes.
Pour into sterilized jars with a quarter inch head space.
Seal jars and water process for 10 minutes.
Remove jars and place onto a cooling rack. Let sit undisturbed for 24 hours to achieve a good seal.

I found this recipe on slowfoodchef.com
Tried and Tested, Prepared and posted by:  Whitney Louise

Subscribe To Our Newsletter
Subscribe to our email newsletter today to receive updates on the latest news, tutorials and special offers!
Thanks for signing up. Please check your email and confirm your subscription. Also check spam box if you don't see in the inbox.
You agree to the privacy policy.
Don't miss out. Subscribe today.
×
×
WordPress Popup