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Kiwi Jam
Prep
10 mins
Cook
30 mins
Servings
40
Difficulty
Medium
Making kiwi jam at home is one of my favorite kitchen projects, and I want to share this gem with you. Fresh kiwis are bursting with vitamin C and enzymes that support digestion, making this jam both delicious and nourishing. What I love most is how simple and quick it comes together in just forty minutes from start to finish. The tropical brightness of pineapple juice combined with tart lemon creates such a vibrant flavor that tastes far better than anything store bought. You likely have most of these ingredients already, which keeps costs down while delivering pure homemade goodness.
Ella x
Ingredients
- 2424 kiwis, peeled and mashed
- ¾ cup pineapple juice¾ cup pineapple juice
- ¼ cup fresh lemon juice¼ cup fresh lemon juice
- 33 apples, unpeeled and halved
- 44 cups white sugar
Detail level
Instructions
- 1
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.
- 2
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.
- 3
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.
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