Prep 40 mins
Cook 35 mins
This recipe came from an internet blog called ShowFood Chef and was created by chef Cathy Shambley. I have changed it ever so slightly (almost not at all!) and it is really fantastic! The butter will help reduce foaming - don't add more than 1/2 teaspoon because that could raise the pH too much for safe canning. The lemon juice should be bottled because fresh lemon juice varies in acidity while bottled provides consistent acidity.
- 1 1⁄2 lbs kiwi fruits, peeled, cored and mashed
- 6 jalapeno peppers, seeded and minced
- 3 1⁄2 cups turbinado sugar
- 1⁄3 cup bottled lemon juice
- 1⁄4 cup white wine vinegar
- 1⁄2 teaspoon butter
- 3 ounces liquid pectin
- Prepare kiwi and peppers. I dice the kiwi and then mash it lightly with a potato masher and I use the mini workbowl of my food processor to mince the peppers - you can choose whether or not to seed them!
- Combine kiwi, peppers, sugar, lemon juice and vinegar in a large stockpot, mix well and let sit, covered for 30 minutes.
- Heat the mixture over low heat, stirring constantly until all of the sugar is dissolved.
- Add butter, increase the heat to medium high and bring to a rolling boil. Boil hard for 6 minutes, stirring frequently.
- Add the pectin all at once and stir to dissolve. Return to a full rolling boil and boil hard for 1 minute, stirring constantly.
- Remove from heat and stir constantly for 3 minutes to help redistribute the fruit evenly in the jam and prevent it from floating to the top of the finished product.
- Ladle jam into hot jars, leaving 1/4 inch headspace. Process jars for 10 minutes in a boiling water bath - adjusting processing time for altitude.
I sure hope this is what I just tasted for the first time at our family Christmas Eve gathering. It doesn't taste like either kiwi or jalapeno, but the combination makes a new flavor that is just incredible. Thank you for posting it!