Kiwi Jam

Recipe View In a large, heavy-bottomed saucepan, combine the mashed kiwi, pineapple juice, lemon juice, and quartered apples. (5 minutes)

Recipe View Bring the mixture to a rolling boil over medium-high heat, stirring frequently to prevent scorching. (10 minutes)

Recipe View Once boiling, add the sugar all at once and stir vigorously until completely dissolved. (2 minutes)

Recipe View Reduce the heat to medium-low and simmer gently, stirring occasionally, until the jam thickens to your desired consistency. This will take approximately 30-40 minutes. To test for doneness, place a small spoonful of jam on a chilled plate. Let it sit for a minute, then push it with your finger. If it wrinkles, it's ready.

Recipe View While the jam is simmering, prepare your canning jars. Sterilize the jars and lids by boiling them in water for at least 10 minutes. Keep the jars hot until ready to fill. (15 minutes)

Recipe View Carefully ladle the hot jam into the sterilized jars, leaving about 1/4 inch of headspace at the top. (10 minutes)

Recipe View Remove any air bubbles by gently tapping the jars on the counter or running a non-metallic spatula along the inside of the jar. Wipe the rims of the jars with a clean, damp cloth to remove any spills. (5 minutes)

Recipe View Place the lids on the jars and screw on the bands until fingertip tight. (2 minutes)

Recipe View Process the filled jars in a boiling water bath for 10 minutes to ensure a proper seal. To do this, place a rack in the bottom of a large stockpot and fill with enough water to cover the jars by at least 1 inch. Bring the water to a boil, then carefully lower the jars into the pot using a jar lifter. Ensure the jars don't touch each other or the sides of the pot.

Recipe View Once processed, carefully remove the jars from the water bath and place them on a towel-lined surface to cool completely. You should hear a 'pop' as the jars seal. (12 hours)

Recipe View After the jars have cooled, check the seals by pressing down on the center of the lid. If it doesn't flex, the jar is properly sealed. Store sealed jars in a cool, dark place for up to one year. Unsealed jars should be refrigerated and used within a few weeks.