Sun Gold Kiwi Jam
Recipe type: Condiment
Cuisine: Jam
- 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
- Cut and scoop the kiwi out of their skins.
- It is so much easier then peeling and is the way we eat it fresh, right out if the skins.
- Place the fruit in a medium sized bowl and mash.
- Measure out 2 cups of fruit.
- Combine the kiwifruit, pineapple juice and lime juice in a large deep saucepan.
- Add the fruit pectin, stirring until dissolved. Bring the mixture to a full boil, stirring constantly.
- Add the sugar, flaked coconut and butter, return to a full rolling boil.
- Boil hard for 1 minute, stirring constantly.
- Remove from heat and skim any foam that is on the surface using a metal spoon.
- Stir in the brandy.
- Stir in the food colouring.
- Ladle jam into sterilized jars leaving a quarter inch of headspace.
- Apply lids and screw bands, just until finger tight.
- Place into the canner and process for 10 minutes.
Recipe by Nutmeg Disrupted at https://nutmegdisrupted.com/sun-gold-kiwi-jam/
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