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Dec. 25th and 26th
If you are not familiar with the water bath canning method watch our water bath canning video workshop. Always make sure you are following all safety guidelines outlined by the USDA when canning anything.
The kiwi holds its secrets close, hidden in a drab brown coat. But inside are green fireworks, starbursts and seeds. Like strawberries and bananas and poppyseeds all mixed together! Tropical flavor growing from our own cool, wintertime soil. We peeled them from their bristly covering, and grated in a little lemon peel. Cooked 'em down with sugar to make a truly special jam, tart and seedy, with a hint of citrus to both brighten and add pectin.
This recipe can also be used to make a gorgeous, seedy fruit leather, if spread over parchment paper or silicon sheets while it is still warm, and dehydrated as per instructions for persimmon fruit leather. Mash the fruit up real fine, or send it through a food processor, for making fruit leather.
Peel the kiwis with a paring knife, or halve them and scoop out the flesh with a spoon. Coarsely chop the fruit.
Put the chopped fruit into a jam pan or other heavy-bottomed pot, and add the citrus zest. Crush the fruit with a potato masher.
Add the sugar, and heat the mixture over medium heat until the sugar dissolves.
Raise the heat to medium-high, and boil the mixture, stirring frequently, until the gel-stage is reached.
Ladle the jam into jars no larger than a pint. Just look at all the choices you have! (We did some jam in a wide array of jars, so we could compare the lids, closures, pros and cons... in another post coming soon!)
Secure the lids and place the jars in a boiling water bath canner. Process for 5 minutes. Remove from canner and let cool. Store in a cool, dry place. Enjoy!
It’s part of our mission here at Mountain Feed to help you make delicious, sustainable, homemade food more often. Stop by and say hello on Facebook, Twitter, Instagram or Pinterest. Or, as always, you can do it the old fashioned way and come by the store to speak with one of our in-house experts.
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