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)
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.
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.