Kiwi Jam
This post is sponsored by the makers of Ball® home canning products.
Kiwis. There is just something magical about those little green balls packed FULL of flavor. I absolutely love using them in unexpected ways like this kiwi jam from Ball® home canning products.
After researching kiwis I found studies claiming that kiwis help to support digestion! They are rich in fiber (both soluble and insoluble). Studies have also shown that they support immunity and even support improved sleep! Kiwis are also rich in Vitamin C! Talk about a fruit that packs a health punch! This jam also packs a punch of flavor! It’s absolutely delicious!
My dad is a true kiwi lover yet had never had kiwi jam! I made him his very own batch to enjoy over ice cream, on toast and even with cake! I made a strawberry kiwi cake with a layer of the jam in between. Y’all. It was amazing! My favorite way to eat it is simple though… blueberry mascarpone toast. A layer of mascarpone cheese, a layer of kiwi jam, and then a hearty handful of blueberries. You can even dress it up with edible flowers if you have them! The perfect spring lunch reminiscent of fruit pizza! If you’ve ever had one… you know that’s a GOOD thing!
Yield: about 4 half-pint jars
3 cups chopped, peeled kiwis
(about 9 to 12 medium)
6 tablespoons
Ball Classic Pectin
1 cup bottled unsweetened pineapple juice
4 cups sugar
PREP
Peel kiwis. Coarsely chop kiwis; measure 3 cups chopped kiwi.
COOK
Combine chopped kiwi, pectin, and pineapple juice in a large saucepan, stirring to blend in pectin. Bring mixture to a boil over medium-high heat. Add sugar, stirring until sugar dissolves. Bring mixture to a rolling boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
FILL
Ladle hot jam into a hot jar, leaving ¼ inch headspace.
Remove air bubbles. Clean jar rim. Center lid on jar and adjust band to fingertip-tight. Place jar on the rack in boiling-water canner with simmering water (180°F). Repeat until all jars are filled.
PROCESS
Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process half-pint jars 10 minutes, adjusting for altitude (see page 9). Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12 hours. Check seals. Label and store jars.
*Disclosure: This is a sponsored post that is part of an ongoing partnership with the Fresh Preserving Division of Newell Brands. They have provided jars, equipment and monetary compensation. All thoughts and opinions expressed remain my own.
