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