Preserve summer’s sweetness: kiwi jam canning recipe for beginners

Indulge in the vibrant flavors of summer with this delectable kiwi jam canning recipe. Whether you’re a seasoned canning enthusiast or a novice seeking a sweet treat, this detailed guide will empower you to create a mouthwatering spread that will brighten up your breakfast and delight your taste buds.

Ingredients

• 3 pounds ripe kiwi, peeled and sliced
• 4 cups granulated sugar
• 1/2 cup fresh lemon juice
• 1/4 cup water

Equipment

• Canning jars with lids and bands
• Water bath canner
• Jar lifter
• Bubble popper
• Measuring cups and spoons
• Large pot
• Cheesecloth or fine-mesh sieve

Step-by-Step Instructions

1. Prepare the Kiwi

• Thoroughly wash and peel the kiwis.
• Slice the kiwis into thin pieces.

2. Combine Ingredients

• In a large pot, combine the sliced kiwis, sugar, lemon juice, and water.
• Bring to a boil over medium heat, stirring occasionally.

3. Reduce Heat and Simmer

• Once boiling, reduce heat to low and simmer for 30-45 minutes, or until the jam has thickened.
• Stir frequently to prevent burning.

4. Test for Thickness

• To test the thickness of the jam, place a small dollop on a chilled plate. If it wrinkles when you push your finger into it, the jam is ready.

5. Remove from Heat

• Remove the pot from the heat and let it cool slightly.

6. Strain (Optional)

• If desired, strain the jam through cheesecloth or a fine-mesh sieve to remove any remaining seeds or pulp.

7. Fill and Seal Jars

• Using a jar lifter, carefully fill the sterilized canning jars with hot jam, leaving about 1/2 inch of headspace at the top.
• Wipe the rims of the jars with a clean, damp cloth.
• Place the lids and bands on the jars and tighten securely.

8. Process in Water Bath

• Place the filled jars in a water bath canner filled with hot water.
• Process the jars for 10 minutes for half-pint jars or 15 minutes for pint jars.

9. Remove and Cool

• Using a jar lifter, carefully remove the jars from the canner.
• Place the jars on a wire rack to cool completely.

Tips for Success

• Use ripe kiwis for the best flavor and texture.
• Don’t overcook the jam, as it will become too thick and lose its vibrant color.
• If you don’t have a water bath canner, you can process the jars in a large pot filled with boiling water, but make sure the jars are completely submerged.
• Let the jam cool completely before storing it in a cool, dark place.

Flavor Variations

• Add a touch of vanilla extract or cinnamon for extra flavor.
• Mix in other fruits, such as strawberries or raspberries, for a unique twist.
• Use honey or maple syrup instead of granulated sugar for a natural sweetener.

Preserving Your Kiwi Jam

• Properly canned kiwi jam will last for up to a year.
• Store the jars in a cool, dark place, such as a pantry or basement.
• Once opened, refrigerate the jam and consume within a few weeks.

The Sweet Conclusion

With this kiwi jam canning recipe, you can savor the flavors of summer all year long. Whether you’re spreading it on toast, using it as a topping for yogurt, or simply enjoying it by the spoonful, this homemade treat is sure to delight your senses. So gather your ingredients, grab your canning equipment, and embark on this culinary adventure today!

Questions You May Have

Q: Can I use frozen kiwis for this recipe?
A: Yes, you can use frozen kiwis. Simply thaw them before slicing and following the recipe as written.
Q: How long does it take to process the jars in a water bath?
A: The processing time depends on the size of the jars. For half-pint jars, process for 10 minutes. For pint jars, process for 15 minutes.
Q: What can I do if my jam doesn‘t thicken?
A: If your jam is too thin, you can add more pectin or cook it for a longer period of time.