Thursday, June 23, 2016

We Be Jammin'... Kiwi and more jams

Kiwi Strawberry Daiquiri Jam
Found on SbCanning - Canning Only Recipes

1 cup Kiwi, peeled and chopped 

1 cup Strawberries, chopped 

2/3 cup unsweetened pineapple juice 

1/3 cup lime juice 

3 T. Ball Flex batch powdered pectin 

3 cups sugar 

1/4 cup rum 

Prepare boiling water canner. Wash and heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. Combine kiwifruit, strawberries, pineapple juice and lime juice in a large saucepan. Gradually stir in pectin. Bring to a boil over high heat, stirring frequently. Add sugar and return to a full rolling boil that can not be stirred down, stirring constantly. Boil hard for 1 minute, stirring constantly. Immediately stir in rum. Remove from heat. Skim off foam if necessary. Carefully ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Center lid on jar. Apply band until fit is fingertip tight. Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours.

Lid should not flex up and down when center is pressed. Makes 4 half pints.

Kiwi-Strawberry Jam
Found on SB Canning

2 ½ lbs. Kiwi, peeled and chopped 

1 cup strawberries, chopped 

2 cups cane sugar 1 box of sure-jell pectin 

2 T. lemon juice 

Put all ingredients into a dutch oven and cook until mixture comes to a boil. With an immersion blender continue to puree the mixture till smooth. Continue to cook on medium heat for an additional 10 minutes. Bring the mixture to a boil and add a package of powdered pectin to tighten up the consistency. Bring mixture back to a boil for 1 minute . Remove from heat and ladle the jars to a 1/4" headspace into 3 half pint jars. Remove air bubbles and refill if necessary to the headspace. Add hot lids/rings and process in water bath for 10 minutes at a full boil.

Kiwi Pineapple Jam
Found on SB Canning

3 cups peeled and chopped Kiwi

1 cup unsweetened pineapple juice

4 cups sugar

1 package powdered pectin (3 T. flex no sugar pectin)

Combine kiwi, pectin, and pineapple juice in dutch oven. Bring to a boil, stirring constantly. Add sugar, stirring till dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into sterilized jars leaving 1/4" headspace. Adjust two piece caps. Process 10 minutes in water bath at a full boil. Make 4 half pints.

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