-
1
Wash, dry, hull and stem berries, then dice into 1/2-inch pieces, about 8 cups.
-
2
Peel and dice the kiwi into 1/2-inch pieces.
-
3
Stir together the berries, kiwi, sugar and lemon juice in a large bowl.
-
4
Add the mint, and split and add the vanilla bean, if using.
-
5
Cover and leave out to macerate for 2 hours, or refrigerate up to 1 day, until ready to cook.
-
6
To process the jam for longer shelf life, begin by sterilizing the jars.
-
7
(If you want to skip canning, the jam keeps in the refrigerator for up to a month; jump to Step 7.)
-
8
Place a round rack or a folded kitchen towel in a large pot, fill with water and bring to a boil.
-
9
Add 5 half-pint canning jars and boil for 10 minutes.
-
10
Jars may be left in the warm water until ready to be filled.
-
11
(Alternatively, sterilize jars by running them through a dishwasher cycle.)
-
12
Place canning rings in a small saucepan, cover with water and bring to a boil.
-
13
Turn off heat and add lids to soften gaskets.
-
14
Rings and lids may be left in water until jars are filled.
-
15
In a large, heavy, nonreactive pot, add the berry mixture.
-
16
Clip on a candy thermometer.
-
17
Bring to medium-high, stir often as mixture comes to a boil.
-
18
When it reaches a hard boil, stir relentlessly.
-
19
Cook on medium-high heat, being careful to keep stirring to avoid sticking and burning as the mixture thickens.
-
20
Adjust heat as needed if the jam begins to spit, without losing the boil.
-
21
Continue to stir.
-
22
The mixture will be very foamy.
-
23
After 30 to 40 minutes, the jam will reach 210 degrees; the jam will be thick and the foam on the surface will begin to dissipate, showing clear preserves below.
-
24
Add the butter and stir well; most of the foam will break up.
-
25
Scoop off any remaining foam with a clean spoon.
-
26
Turn off heat and discard the mint.
-
27
The vanilla bean may be reused.
-
28
If youre making refrigerator jam, the preserves are ready and can be stored in a jar.
-
29
If you are processing the jam in sealed jars to keep up to a year in the pantry, carefully ladle the hot preserves into warm jars, leaving 1/2-inch head space.
-
30
Run a plastic knife gently around inside of jar to remove any air bubbles.
-
31
Recheck head space.
-
32
Wipe jar rims clean with a damp towel.
-
33
Place lids on jars, screw on rings and lower jars back into pot of boiling water.
-
34
Return to full boil and boil jars for 10 minutes.
-
35
Transfer jars to a folded towel and let cool for 12 hours; you should hear them ping as they seal.
-
36
Once cool, test seals by removing rings and lifting jars by their flat lids.
-
37
If the lid releases, the seal has not formed.
-
38
Unsealed jars should be refrigerated and used within a month, or reprocessed.
-
39
(Rings and jars may be reused, but a new flat lid must be used each time jars are processed.)
-
40
To reprocess, reheat syrup to boiling then continue as before.
