Kiwi jam with honey and nuts combines the bright, tangy flavor of kiwi with the rich sweetness of honey and the satisfying crunch of nuts. This jam is perfect for adding a unique touch to your breakfast, desserts, or even as a gourmet gift. Here’s a simple recipe to make this delightful preserve:
Kiwi Jam with Honey and Nuts
Ingredients:
- 4 cups kiwi, peeled and chopped (about 10-12 kiwis)
- 1/4 cup fresh lemon juice (about 1 lemon)
- 1/2 cup honey
- 1 package (1.75 oz) fruit pectin (such as Sure-Jell)
- 2 cups granulated sugar
- 1/2 cup chopped nuts (such as almonds, walnuts, or pecans)
Instructions:
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Prepare the Jars: Sterilize your jars and lids by boiling them for 10 minutes. Keep them hot until you’re ready to use them.
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Prepare the Kiwis: Peel and chop the kiwis. You should have about 4 cups of chopped kiwi.
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Cook the Kiwis: In a large pot, combine the chopped kiwis and lemon juice. Cook over medium heat, stirring occasionally, until the kiwis start to break down and release their juices, about 10 minutes.
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Add Pectin: Stir in the fruit pectin. Bring the mixture to a full rolling boil, stirring constantly.
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Add Honey and Sugar: Once the mixture reaches a rolling boil, add the granulated sugar all at once. Stir continuously and return to a full rolling boil. Boil for 1-2 minutes, or until the mixture reaches the desired consistency.
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Add Nuts: Remove the pot from heat and stir in the chopped nuts. Mix well to distribute the nuts throughout the jam.
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Test the Jam: To check if it’s ready, place a spoonful of jam on a cold plate and let it sit for a minute. Run your finger through the jam—if it wrinkles and holds its shape, it’s done. If not, continue boiling for another minute and test again.
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Fill the Jars: Ladle the hot jam into the prepared jars, leaving about 1/4 inch of headspace. Wipe the rims with a clean, damp cloth to remove any residue. Place the sterilized lids on top and screw on the metal bands until fingertip-tight.
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Process the Jars: Process the jars in a boiling water bath for 5-10 minutes to ensure they’re sealed. The water should cover the jars by at least an inch.
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Cool and Store: Remove the jars from the water bath and let them cool completely on a clean towel or cooling rack. You should hear the “pop” of the lids as they seal. Store the sealed jars in a cool, dark place. Unsealed jars can be refrigerated and used within a few weeks.
Tips:
- Nuts: Toasting the nuts lightly before adding them to the jam can enhance their flavor and crunch. Just be sure to let them cool before adding.
- Kiwi Texture: Kiwi has a high water content and can be quite juicy. If the jam seems too thin, you can cook it a bit longer or add a bit more pectin.
- Honey: Use a mild honey so it complements rather than overpowers the kiwi flavor.
