Kiwi, do you love me? Jam
Ingredients
2 1/2 pound kiwis, peeled and cut into 1/2-in pieces
1/2 cup water
salt
2 cups sugar
1/3 cup plus 1/2 tsp low or no-sugar needed pectin
3 1/2 tbsp fresh lemon juice
Directions
Combine the kiwis, water and a pinch of salt in a medium saucepan and cook over moderate heat, stirring occasionally, 3 to 5 minutes. Reduce heat and cover. While stirring occasionally, cook for about 15 minutes until the fruit is submerged in juice.
Bring to a rolling boil. Add sugar and boil until it dissolves, about 2 minutes. Whisk in the pectin and boil over high heat for 1 minute. Remove from heat, stir in lemon juice and skim off any foam. Let cool completely before serving.
Strawberry Sunshine in My Pocket Jam
Ingredients
3 lbs strawberries, stems removed, chopped
3/4 cup sugar
1 lemon, juiced
1 tsp salt
Directions
Preheat the oven to 350ºF. Combine and toss all ingredients on a baking sheet, let macerate while the oven preheats. Roast for about 15-20 minutes, until the fruit is soft and the juices have thickened.
While hot, use a potato masher or fork to mash all the fruit on the baking sheet. Let cool completely before serving.
B-A-N-A-N-A-S Jam
Ingredients
5 ripe bananas, peeled and sliced
20 oz can of crushed pineapple
1/4 cup ground coconut
3 cups sugar
3 tbsp fresh lemon juice
Directions
Place all ingredients in a large pot and bring to a boil, stirring constantly. Lower your heat to a simmer and cook until thickened, stirring constantly. Let cool completely before serving.
Ginger Jam
Ingredients
6 small lemons
1/2 tsp baking soda
2 1/2 cups water
1 cup coarsely grated gingeroot
1 package powdered fruit pectin
6 1/2 cups sugar
Directions
Remove lemon zest in strips and slice strips thinly. Cut out the white pitch from the lemons. Working over a large bowl, cut out the lemon segments, and fish out seeds and membrane as much as you can. Peel and grate the ginger.
Combine the lemon zest, baking soda and water in a large pot, and bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat and set aside.
Add 1 cup lemon and juice to the pot, along with the ginger. Whisk in pectin until dissolved. Bring to a boil, stirring constantly. Add sugar and boil hard, stirring constantly, for 1 minute. Remove from heat and skim off foam. Let cool completely before serving.
Hot Pineapple Jam
Ingredients
1 pineapple, cored and chopped
1 cup pineapple juice
1 to 3 habanero peppers, stemmed and chopped (keep the seeds if you like like that)
Directions
Combine all ingredients in a pot and bring to a boil. Reduce to a simmer for about 20 minutes, stirring often.
Use an immersion blender to blend until smooth. Cook another 20 minutes or so, stirring often. Let cool completely before serving.