Recipe by anonymous
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.
Top Review by Jeanniedbc
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!
- 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
Directions See How It's Made
- 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.