Description
Add a zesty twist to your meals with our Kiwi Jalapeno Jam. Perfect balance of sweetness from Kiwi and a kick from Jalapeno. Perfect on toast, with cheese or even as a glaze for meat.
Ingredients
Units
Scale
- 1 1/2 pounds Kiwis (Peeled, cored, and finely chopped)
- 6 medium Jalapeno peppers (topped and chopped). If you do not want it too spicy, remove the seeds from 4 and leave seeds in the rest.
- 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
Instructions
- In a large pot combine the first five ingredients, NOT the pectin.
- 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 from 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 them onto a cooling rack. Let sit undisturbed for 24 hours to achieve a good seal.
Notes
Prepared, tried, and tested by Whitney from The Recipe Hunter: Tried and Tested Recipes from Home Chefs
Recipe credit: slowfoodchef
Nutrition
- Serving Size: 2 teaspoons (10 ml)
- Calories: 18
- Sugar: 3.7 g
- Sodium: 1.4 mg
- Fat: 0 g
- Carbohydrates: 4.6 g
- Fiber: 0.2 g
- Protein: 0.1 g
- Cholesterol: 0 mg
