Kiwi Gooseberry Jam

A reader asked me if I had a recipe for kiwi-gooseberry jam. Honestly the answer is, "no." None of my books had such a recipe and I had never thought of that combination on my own. However I figured I could come up with such a recipe.

I figured that I should test it first and make sure it sets. The problem is that my gooseberry picking is pretty much over for the year. I decided to buy some canned gooseberries at the grocery store, and rinse the syrup off. This may not be exactly the same as using fresh berries, but I hope it is a close enough approximation to use for a test batch.


It definitely did set. In fact it was almost too firm for spreading. I think that next time I try it I will either try using a little less sugar or a little more fruit to see if I can get a slightly softer jam.

In any case, it was a very good combination of fruits. I am glad that it was suggested to me, because I don't think I ever would have thought of that combination myself.

For now, I will print the recipe as I made it, but next year when I have fresh gooseberries, I think I will try improving it a little.

Kiwi Gooseberry Jam

4 kiwi, peeled cut into bite size pieces and gently crushed
2 cups gooseberries, crushed
1 package powdered pectin
7 cups sugar

Combine fruit and pectin. Bring to boil over high heat. Add sugar, stirring until dissolved. Bring to a rolling boil. Boil for one minute, stirring constantly. Remove from heat. Skim foam, if necessary. Fill hot jars, leaving 1/4 inch headspace. Add lids and process 10 minutes in a water bath.

High altitude instructions
1,001 - 3,000 feet : increase processing time by 5 minutes
3,001 - 6,000 feet : increase processing time by 10 minutes
6,001 - 8,000 feet : increase processing time by 15 minutes
8,001 - 10,000 feet : increase processing time by 20 minutes


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Two Strawberry Jam Recipes

Berry season will be upon us in a few weeks (in Iowa, anyway). I figure that the month of May is a good time to share recipes for various jams, sauces, and syrups that can be made with all those delicious berries. In June, I plan to move on to vegetables.

Even if you don't grow your own berries, frozen berries actually make just as good of jam as fresh ones. In fact, if you don't seem to have the time to make jam as you pick the berries, one idea is to freeze the berries, and make jam later.

Now, on with the recipes.


Strawberry -Rhubarb Jam
This recipe adapted from the Ball Blue Book. I admit that my copy of the Blue Book is getting kind of old, so if I am going to be blogging about it, maybe I should buy a new copy and see what changes have been made. This recipe yields about 6 half pint jars.

4 cups crushed strawberries
2 cups chopped rhubarb (about 4 stalks)
1/4 cup lemon juice
1 package powdered pectin (more about pectin in my next post)
51/2 cups sugar

Combine strawberries, rhubarb, lemon juice and pectin in a large sauce pot. Bring to boil over high heat. Add sugar, stirring until dissolved. Bring to a rolling boil. Boil for one minute, stirring constantly. Remove from heat. Skim foam, if necessary. Fill hot jars, leaving 1/4 inch headspace. Add lids and process for 10 minutes in a hot water bath.

High altitude instructions
1,001 - 3,000 feet : increase processing time by 5 minutes
3,001 - 6,000 feet : increase processing time by 10 minutes
6,001 - 8,000 feet : increase processing time by 15 minutes
8,001 - 10,000 feet : increase processing time by 20 minutes



Strawberry-Kiwi Jam
An adaptation of a recipe from the National Center for Home Food Preservation website. Yield is about 6 half pint jars.


3 cups crushed strawberries
3 kiwi (peeled and chopped)
1 tablespoon lemon juice
1 package powdered pectin
5 1/2 cups sugar


Combine strawberries, kiwi, lemon juice and pectin in a large sauce pot. Bring to boil over high heat. Add sugar, stirring until dissolved. Bring to a rolling boil. Boil for one minute, stirring constantly. Remove from heat. Skim foam, if necessary. Fill hot jars, leaving 1/4 inch headspace. Add lids and process 10 minutes in a hot water bath.

High altitude instructions
1,001 - 3,000 feet : increase processing time by 5 minutes
3,001 - 6,000 feet : increase processing time by 10 minutes
6,001 - 8,000 feet : increase processing time by 15 minutes
8,001 - 10,000 feet : increase processing time by 20 minutes


The green color from the kiwi actually doesn't show up in the finished product. However, the flavor of the kiwi shows up in the taste. Read more...

My Favorite Jam Recipe: Kiwi Jam

Kiwi Jam
Printable Recipe

This recipe yields about 5 half-pint jars. Select fruit that is slightly under-ripe (still firm when you squeeze it).




Ingredients
5 kiwi (peeled and chopped)
1 Package Powdered Pectin
1 cup unsweetened pineapple juice
4 cups sugar

Combine kiwi, pectin, and pineapple juice in a large pot. Bring to a boil, stirring constantly. Add sugar, stirring until dissolved. Return to boiling. Boil 1 minute, stirring constantly. Remove from heat. Fill hot canning jars, leaving 1/4 inch headspace. Add lids and process in a hot water bath for 10 minutes.

High altitude instructions
1,001 - 3,000 feet : increase processing time by 5 minutes
3,001 - 6,000 feet : increase processing time by 10 minutes
6,001 - 8,000 feet : increase processing time by 15 minutes
8,001 - 10,000 feet : increase processing time by 20 minutes


I like to give this jam as a Christmas gift. If you give canned good as gifts, then a decorative jar topper kit is an easy way to make your canning jars look fancier.







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