Jalapeno Kiwi Jam

1. 1

   Prepare kiwi and peppers. I dice the kiwi and then mash it lightly with a potato masher and I use the mini workbowl of my food processor to mince the peppers - you can choose whether or not to seed them!

2. 2

   Combine kiwi, peppers, sugar, lemon juice and vinegar in a large stockpot, mix well and let sit, covered for 30 minutes.

3. 3

   Heat the mixture over low heat, stirring constantly until all of the sugar is dissolved.

4. 4

   Add butter, increase the heat to medium high and bring to a rolling boil. Boil hard for 6 minutes, stirring frequently.

5. 5

   Add the pectin all at once and stir to dissolve. Return to a full rolling boil and boil hard for 1 minute, stirring constantly.

6. 6

   Remove from heat and stir constantly for 3 minutes to help redistribute the fruit evenly in the jam and prevent it from floating to the top of the finished product.

7. 7

   Ladle jam into hot jars, leaving 1/4 inch headspace. Process jars for 10 minutes in a boiling water bath - adjusting processing time for altitude.

* Per serving · 4 servings · Values may vary.

No additional tips available.