Ingredients:
4 1/2 cups sugar
4 cups cubed kiwi
2 cups cubed mango (about 3 large mangos)
juice and zest of 1 lime
juice and zest of one lemon
1 box liquid pectin (6 oz, 2 packets)
Directions:
Prep jars/lids. Set aside. Place the sugar, juice/zest, kiwi and mango in a pot. Bring to a boil, stirring occasionally. Boil for 15 minutes. Stir in both packets of the pectin. Boil for 1 minute. Ladle into jars leaving 1/4 inch headspace. Process for 10 minutes in a hot water bath.
Note: A great source for canning information is the Blue Book guide to preserving. I highly recommend it for learning how to can. Here is a bunch of other canning books and equipment I find useful.
My thoughts:
It is that time in the winter when I am really craving something fresh and summery. Luckily I have few qualms about buying non-local produce in the winter because nothing is growing locally. Normally, I’d make jam with fruit I picked myself but hey, buying some truly lush kiwi and mangos was easy and made for a satisfying quick project. A little bit of sunshine in January if you will. Mango is a fairly low acid fruit so I added citrus just to make sure the acidity was at a safe level for boiling water canning. I also think it helped the jam maintain an attractive color, kiwi tends to turn sort of yellowish when cooked.
What an exotic looking jam!
YUM!! I need to try this!
this looks *amazing*! how many jars does it make?
Oops! About 6 8-oz jars.
Jam in on my list of recipes to try. This recipe looks so good!
and I have been trying to think what to do with all the kiwis I bought the other day!!
When I made kiwi jam a couple of weeks ago, the kiwi fruit floated like crazy. It looks like you got really good distribution of your fruit pieces. Any tips for me? Thanks!
Susan: Nothing too exciting but it was rather thick when I canned it, perhaps letting it cook a bit longer would help? It was pretty "dry".
I'm going to try this tonight (scored a bunch of buy-today, use-tomorrow mango & kiwi!), & I was wondering if you'd change anything to make it a freezer jam? I don't do water canning yet…this will be my first time using pectin, too.
Elisb:
Just use freezer jam pectin and follow the instructions on the packet.
Made it love it! Reduced the sugar but is still very sweet and tasty.