Browsed by
Category: jam

Sun Gold Kiwi Jam

Sun Gold Kiwi Jam

My favourite fruit is anything tropical. There is something to be said about the rich sweetness that you find in a kiwi, mango,  pineapple or passion fruit.

I was very excited to create something spectacular when a call out from the team over at Zespri Kiwifruit asked bloggers from across Canada to create new recipes using Sun Gold Kiwifruit. Head down to your nearest produce section and check out the kiwifruit in store. Sun Gold kiwifruit looks like green kiwifruit from a distance but they are different. Sun Gold kiwifruit is sweeter then green kiwifruit. It has a beautiful yellow flesh colour and it tastes like a cross between a mango and strawberry. But its most obvious difference is the Sun Gold kiwifruit has a somewhat smooth hairless skin. Sun Gold Kiwifruit contains Vitamin C (more then 3 times the amount found in oranges), Vitamin E, potassium (as much as a medium banana), fibre and folic acid and is available from May thru to October.

Sun Gold Kiwifruit on Nutmeg Disrupted

Much of the produce available right now is at the height of freshness, not only to enjoy today but to can and preserve to enjoy months down the road. If you have never canned before I suggest starting with jam. The batches are small, the prep is quick and easy and it is a fantastic way to get your feet wet. Because what could be better then enjoying some luscious tropical kiwi jam in the middle of a January deep freeze.

It is important to use sterilized, hot  jars and lids. Everything you need comes in a case of canning jars.  The lids and screw bands go into a small pot of water which you bring to a simmer to keep warm. Wash and dry your jars and place on a large baking rack and set in the oven at 225 degrees F for 10 minutes. Keep them warm until ready to fill. Or you can fill a canner with water and place your jars in the water and heat to 180 degrees F. A metal canning rack makes easy work of adding all the jars at once.

I add a 1/2 teaspoon of butter to all my jams and jellies to prevent bubbly scum from forming from the boiling process. I rarely have to skim my jellies any more. I add this after the first boil. You will need to process the full jars of jelly in the water bath canner. Have it filled with 3-4 inches of warm water and place it on a burner to heat while you are making the jam.

5.0 from 1 reviews
Sun Gold Kiwi Jam
 
Prep time
Cook time
Total time
 
Author:
Recipe type: preserving
Cuisine: condiment
Serves: 5pints
Ingredients
  • 7-8 medium SunGold kiwifruit
  • ⅔ cups of unsweetened pineapple juice
  • ⅓ cup of lime juice
  • 1 package of certo pectin
  • 3 cups of sugar
  • ½ cup of flaked coconut
  • ¼ cup of Apricot Brandy
  • ½ teaspoon of butter
  • a few drops of yellow food colouring (optional)
  • 5 half pint jars
Instructions
  1. Cut and scoop the kiwi out of their skins.
  2. It is so much easier then peeling and is the way we eat it fresh, right out if the skins.
  3. Place the fruit in a medium sized bowl and mash.
  4. Measure out 2 cups of fruit.
  5. Combine the kiwifruit, pineapple juice and lime juice in a large deep saucepan.
  6. Add the fruit pectin, stirring until dissolved. Bring the mixture to a full boil, stirring constantly.
  7. Add the sugar, flaked coconut and butter, return to a full rolling boil.
  8. Boil hard for 1 minute, stirring constantly.
  9. Remove from heat and skim any foam that is on the surface using a metal spoon.
  10. Stir in the brandy.
  11. Stir in the food colouring.
  12. Ladle jam into sterilized jars leaving a quarter inch of headspace.
  13. Apply lids and screw bands, just until finger tight.
  14. Place into the canner and process for 10 minutes.

This jam turned out fabulously! It has an amazing flavour that is kicked up a notch from the touch of lime. Not only does it add a bit of zing it also brings out the flavour of the pineapple. I left the kiwifruit a bit chunky when I mashed it which along with the coconut gives the jam a great texture.  And the colour, spectacular!

Of course it is fantastic slathered on hot buttered toast or bagels it would be wonderful cooked down a bit and used to baste pork or even better, as a glaze on crisp salty chicken wings!

Head down to your local grocer and grab some Sun Gold Kiwifruit then head over to Twitter and Instagram and look up #Zespri4life to see what other amazing dishes you can create with these sweet golden gems!

Sun Gold Zespri Kiwifruit on Nutmeg Disrupted

Disclosure: This post is sponsored by Zespri Kiwifruit. I was compensated for my time and was supplied with some fantastic Sun Gold Kiwifruit.

Sun Gold Kiwi Jam on Nutmeg Disrupted

 

 

 

 

 

 

 

 

 

Share on Facebook
Crab Apple Jelly

Crab Apple Jelly

Crab apples have been part of my existence since I was little. One of my earliest crab apple memories were of my Gido taking us apple picking. Though we never really got to do any picking as the trees were so tall that ladders where needed.

Then there where the trees in my grandmothers backyard. And though as I kid I wasn’t a huge fan of crab apples I was truly amazed at how fantastic her crab apple jelly was. It was the most wonderful pink color and not at all tart like the apples. After she passed away I remember one afternoon my grandfather giving me his last jar of crab apple jelly. It was the best gift I ever received.

Flash forward a few years. I was at work some someone had asked if I wanted some crab apples. My thoughts immediately went to the jelly that I enjoyed so much in the years before. I was excited at the chance to try and do this!

Crab apples on Nutmeg Disrupted

I went and bought jars, a box of Certo and began my journey into jelly making.

Crab Apple Jelly
 
Author:
Recipe type: Preserving
Cuisine: Condiment
Ingredients
  • To make juice:
  • 4 quarts of crab apples
  • 6 cups of water
  • To make jelly:
  • 7 cups of prepared crab apple juice
  • 2 tablespoons of lemon juice
  • 1 box of Certo pectin crystals
  • 9 cups of sugar
  • 1 tablespoon of butter
Instructions
  1. Remove the blossom and stem ends from 4 quarts of crab apples.
  2. Half apples and place in a large pot, do not peel or core.
  3. Cove with water.
  4. Place a lid on the pot and bring to a boil.
  5. Let simmer for 10 minutes.
  6. Crush pulp and cover and simmer 5 minutes longer.
  7. Place the simmered apples into a jelly bag or several layers of cheesecloth.
  8. Now place in a colander and set over a large bowl or pot to catch the juice.
  9. For a clearer jelly do not squeeze the juice out, let it drip.
  10. Up to ½ cup of water can be added if you do not get sufficient juice.
  11. In a large sauce pan stir together crab apple juice, lemon juice and pectin crystals.
  12. Bring to a boil over high heat.
  13. Stir in the sugar.
  14. Add 1 tablespoon of butter.
  15. Return to a hard boil for one minute.
  16. Remove from heat.
  17. Ladle jelly into sterilized jars laving a ¼ inch of headspace.
  18. Apply lid and screw bands finger tip tight.
  19. Place the jars into a hot water bath and process 5 minutes.
  20. Remove jars and allow to cool fully.

Crab apple juice for jelly on Nutmeg Disrupted

Making crab apple jelly on Nutmeg Disrupted

Making crab apple jelly in Mutmeg Disrupted

 

 

 

Share on Facebook
Pomegranate Pepper Jelly

Pomegranate Pepper Jelly

Fresh pomegranate on NUtmeg Distrupted

I have always been a fan of pomegranates.

There is something very satisfying tearing into one and enjoying every last aril. And no matter how hard you try there is always that moment when you have red sticky juiced running down your arm.

Wanting to make some jelly without all the work that using fresh pomegranates would be I bought a small case of bottled pomegranate juice and grabbed some fresh hot peppers form work.

Making jelly is very easy. If you have never done any canning before this is a great way to get your feet wet.

It is important to use sterilized, hot  jars and lids. The lids and screw bands go into a small pot of water which you big to a simmer to keep warm. Wash and dry your jars and place on a large baking rack and set in the oven at 225 degrees F for 10 minutes. Keep them warm until ready to fill. Or you can fill a canner with water and place your jars in the water and heat to 180 degrees F. A metal canning rack makes easy work of adding all the jars at once.

 

Pomegranate Peppery Jelly

5 cups of bottled pomegranate juice

1 box of Certo powdered pectin

7 cups of white sugar

peppers – chopped fine (I used semi hot peppers in this preparation)

1/2 teaspoon of butter

 

When handling hot peppers it is advisable to wear gloves if you have them, Hot pepper juices can burn your skin and eyes. Please use caution when handling all hot peppers. If you do not have gloves be sure to wash well with soap and water and be sure to not touch your eyes afterwards. No matter how well you wash, there will still be hot pepper oils on your skin.

Chili peppers for jelly on Nutmeg Disrupted

Also as side note: I add a 1/2 teaspoon of butter to all my jellies to prevent bubbly scum from forming from the boiling process. I rarely have to skim my jellies any more. I add this after the first boil. You will need a large canner to process the full jars of jelly.

Have it filled with 3 – 4 inches of warm water and place on a burner to heat while you are making the jelly. Add the peppers to a food processor or blender. Chop until fine. You may need to add a cup of the juice just to help it along.

Pour the juice into a large saucepan. add the package of pectin crystals and stir well to dissolve. Over medium high heat bring to a boil. Add all the sugar and stir well to dissolve. Add the butter. Bring to a boil over medium high heat stirring often.

Once it come to a full rolling boil start timing for one minute. This is stress free if you have used a large enough pot. So pick a nice large one before starting. After one minute at a full boil remove from the heat and place on a hot mat. Using a ladle fill the hot jars with jelly leaving a 1/4 inch head space. I usually fill and lid 3 jars at a time. Clean the rim of the jars off with a nice clean wet cloth. Place a hot lid on the jar, then apply a screw band, only until finger tight.

 

Canning jars ready to be processed on Nutmeg DIsrupted

Once all jars are full place then in the canner. Cover the jars with hot water by an inch. Turn the heat to high and bring the water to a boil. Once boiling cover the canner and time for 10 minutes. Remove the jars from the water and place on a rack or tea towel on the counter. Allow to cool completely.

The lids will make a ping/popping noise when it seals. This is the sounds that warms home canners hearts around the world!

 


Jars of Pomegranate Pepper Jelly on Nutmeg Disrupted

Congratulations! That was easier then you thought! There is just the perfect amount of heat here, a touch of warmth which pairs well with cream cheese.

 


Pomegranate Pepper Jelly Bites on Nutmeg Disrupted

Of course if you are looking for a strong kick of heat you could use habanero peppers in place of the chilies I used. As a guide, the smaller the pepper the hotter it is. I would also think about melting down a few jars in a small pot and using the jelly on a pork loin or even a batch of wings!.

Share on Facebook
Coronation Grape Meringue Tarts

Coronation Grape Meringue Tarts

I have a new gig.

I am the Produce Manager at the local Co-op. And with my new found position I find that I am doing much more experimenting with fruits. After all, I am surrounded by them for the majority of my week.

Coronation Grapes at Nutmeg Disrupted

I had to pick up a box of the Coronation Grapes when they came in. It was actually the first time I had ever seen them so was excited to see what I could come up with.

Being an avid jam/jelly maker I knew that was the direction I was going to go with them. But I just couldn’t stop there. Tarts seemed like the perfect vehicle for the grape jelly. I nice finish of meringue would make it the perfect bite.

Coronation Grape juice on Nutmeg Disrupted

Making grape jelly is quick and easy. The most time consuming part is removing the grapes from the stems.

Once they are removed give them a good wash. Place them in a medium sized pot and add 3 tablespoons of lemon juice and place over medium low heat.

Making jelly with coronation grapes at Nutmeg Disrupted

 

Coronation Grape Jelly

1 1/2 pounds of Coronation Grapes

3 tablespoons of lemon juice

1 cup of sugar

Bring the grapes and lemon juice to a simmer over medium heat for 12 minutes or until all the grapes are popped.

Coronation grapes for jelly at Nutmeg Disrupted

Strain the grapes in a fine mesh strainer until all the juice stops dripping. I did press the grapes to get every drop of juice I could.

Straining coronation grape juice for jelly

Place the juice and sugar back into the pot and place over medium heat.

Coronation grape juice for jelly

Bring to a low boil stirring occasionally until a temperature of 220 degrees is reached. Remove fro heat and allow to cool fully. The jelly will set once cooled.

While the jelly is cooling make the tart shells.

 

Tart Shells

3 ounces of cream cheese – softened

1/2 cup of butter – softened

1 cup of flour

 

Cream the cheese and butter with a mixer. Add the flour and beat until a dough is formed.

Cream cheese dough for tarts

Place in the fridge to chill for about 20 minutes.

Roll into 24 balls.

Spray a mini tart pan with non stick spray. Press the dough ball into each cavity and form the shells.

Mini tart shells on Nutmeg Disrupted

Bake in a 325 F degree oven for 20 – 25 minutes until lightly browned.

While the tart shells are baking make the meringue.

 

Meringue

3 egg whites at room temperature

3/4 cup of sugar

Whip the egg whites until foamy with a mixer. Once foamy slowly add the sugar whipping well. This should take about 8 minutes.

Once the tart shells are done spoon a generous teaspoon of jelly into each shell. Using a pastry bag or a teaspoon place a dollop of meringue on to each tart. Broil for a few minutes until nicely browned.

Coronatio Grape Meringue Tarts

 

 

 

 

 

 

 

Share on Facebook
Strawberry Chipotle Jam

Strawberry Chipotle Jam

I love making jams and jellies and am continually trying different flavor combinations.

I tend to lean towards the sweet hot combination and have a long list of hot pepper jellies I make. I have been making this jam for close to 2 years now.

You can add more chipotle peppers for a spicier jam. I have added up to 5 for this recipe.

Strawberry Chipotle Jam

1 quart of strawberries (about 1 1/2 pounds)

1 large lemon – zested and juiced

3 cups of sugar

2-3 chipotle peppers – minced

1/4 tsp of salt

1 box of Certo Pectin

Chop half of the berries into small pieces, mash the other half. You should have approximately 3 cups.

In a pot combine the lemon zest, juice, pectin and salt over medium heat. Stir until the pectin is completely mixed in.

Image

Add all the strawberries and minced peppers to the pot.

Slowly bring to a boil. Add the sugar and stir well to combine. Cook again until it comes to a full rolling boil.

Boil hard for one minute. Remove from heat. Ladle hot jam into hot sterilized jars. Process in a hot water bath for 10 minutes.

All to cool and set up for at least 24 hours.

Strawberry Chipotle Jam

Share on Facebook
Content Protected Using Blog Protector By: PcDrome.