Imagine spreading a burst of tropical sunshine on your morning toast – a jam so vibrant and delicious that it transforms an ordinary breakfast into an exotic culinary adventure! This Pineapple Kiwi Fruit Jam isn't just a condiment; it's a flavor explosion that combines the tangy sweetness of pineapple with the unique, emerald-green allure of kiwi. Whether you're a jam enthusiast or a curious home cook looking to impress, this recipe promises to elevate your preserving skills and tantalize your palate with every single spoonful.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Preserves
Serves: 4 cups
Ingredients
- 2 cups crushed pineapple
- 2 cups diced kiwi
- 1/4 cup lemon juice
- 1 package fruit pectin
- 4 cups sugar
Instructions
- Prepare all ingredients by washing and preparing fruits. Crush pineapple thoroughly and dice kiwi into small, uniform pieces.
- Sterilize glass jam jars and lids by washing in hot, soapy water and then boiling them for 10 minutes to ensure proper preservation.
- In a large, heavy-bottomed stainless steel pot, combine crushed pineapple, diced kiwi, and lemon juice. Mix ingredients thoroughly.
- Gradually stir in the fruit pectin, ensuring it is completely dissolved and evenly distributed throughout the fruit mixture.
- Place the pot on high heat and bring the fruit mixture to a rolling boil, stirring constantly to prevent burning.
- Add sugar all at once, stirring vigorously to completely dissolve and integrate with the fruit mixture.
- Continue cooking, stirring frequently, until the mixture reaches 220°F (104°C) on a candy thermometer - the gel point for jam.
- Perform a gel test by placing a small amount of jam on a chilled plate. If it wrinkles when pushed, it's ready.
- Remove from heat and skim off any foam that has formed on the surface using a metal spoon.
- Carefully ladle the hot jam into prepared sterilized jars, leaving 1/4 inch headspace at the top.
- Wipe jar rims clean, apply lids, and process in a boiling water bath for 10 minutes to ensure proper sealing.
- Remove jars and let cool completely at room temperature. Check seals and store in a cool, dark place.
Tips
- Use ripe but firm fruits for the best flavor and pectin content. Overripe fruits can make your jam too soft.
- Always use a candy thermometer for precise temperature monitoring – reaching exactly 220°F is crucial for proper jam setting.
- Sterilize your jars meticulously to prevent any bacterial growth and ensure long-term preservation.
- Skim off foam during cooking to achieve a clearer, more attractive jam.
- Allow the jam to cool completely before storing to let it set properly.
- Store in a cool, dark place and consume within 6-12 months for optimal taste and quality.
- For an extra flavor twist, consider adding a pinch of cinnamon or vanilla extract during cooking.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 30g
Protein: 0g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
