Saturday, December 15, 2018

Kiwi Pepper Jam




We love red pepper jelly paired with cream cheese on appetizer platters, and thought green pepper jelly might be just as good.  It is...and it looks quite festive alongside the red pepper at this time of the year!  I was gifted a big bag of kiwi from a friend's garden some weeks ago, and decided to make a kiwi pepper jam. It's great, so I'm sharing it!

  • 1 1/2 lbs kiwi (about 4 cups peeled and  chopped)
  • 6 jalapeno peppers (de-seed for less heat)
  • 1/3 cup lemon juice
  • 1/4 cup white vinegar
  • 1 box Certo powder
  • 31/2 cups sugar
  1. Wash peppers; cut off stems, and remove seeds if desired (I removed half). Quarter.
  2. Place in food processor or blender with lemon and vinegar and pulse until chopped. 
  3. Peel  and slice kiwi fruit. Add to food processor and pulse until all is chopped to about 1/4 inch chunks.   
  4. Place in large heavy pot over medium high heat and sprinkle Certo over mixture while stirring. 
  5. Bring to a boil you cannot stir down (stirring constantly) and add the sugar while stirring. 
  6. Return mixture to a boil that cannot be stirred down and boil for one minute.
  7. Remove from heat and ladle into clean, hot jars. 
  8. Top with lids and screw hand tight.
  9. Process in a canner in boiling water bath for 10 minutes.
  10. Remove jars from hot water bath and allow to cool.
  11. Store in a cool dark place.