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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
