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Pineapple Kiwi Jam
by Ingrid Adams
Servings: 4 cups
INGREDIENTS
4 kiwifruit, peeled and thinly sliced
3 cups sugar
1 can (8 oz.) crushed pineapple, undrained
1/4 cup lime juice
1 pouch (3 oz.) liquid fruit pectin
3 drops green food coloring (optional)
INSTRUCTIONS
In a 2-qt. microwave-safe bowl, combine kiwi, sugar, pineapple and lime juice. Microwave, uncovered, on high for 10-13 minutes or until mixture comes to a full rolling boil, stirring every 2 minutes. Or bring to a full rolling boil over medium high heat. Stir in pectin. Add food coloring if desired. Pour into jars or freezer containers and cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate or freeze.
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1 Recipe Reviews
tmay
reviewed Pineapple Kiwi Jam
I made this recipe yesterday and though it tastes good, it is syrup. I thought I'd wait a little while before declaring it *not jam*, but after 24 hours, it is still liquid. What a shame. I followed everything to a "T" and then hot water bath canned the jars. Cooking the jam longer after adding the pectin, is all I can think. After filling four 8 oz. jars, there was a small amount left in the warm pot (maybe 3 oz.?) that sat until I was done cleaning up...this small portion is a bit firmer than the rest of the lot, probably because of the added heat. I was glad that the yield was accurate, though. Will taste good on waffles.
