Jalapeno Kiwi Jam Recipe

Name: Jalapeno Kiwi Jam
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: Serves 1 or more
Ingredients: Kiwi Fruits; Jalapeno Peppers; Turbinado Sugar; Bottled Lemon Juice; White Wine Vinegar; ½ teaspoon butter; Liquid Pectin

Get ready for a flavor explosion! This unique Spicy Kiwi Jalapeno Jam recipe, inspired by Chef Cathy Shambly of Showfood Chef, delivers a sweet and spicy kick unlike anything you've ever tasted. We've perfected her original recipe for optimal canning safety and maximum flavor. The slight tang of kiwi perfectly balances the heat of the jalapenos, creating a jam that's both exciting and surprisingly versatile. Perfect on toast, biscuits, or even as a glaze for grilled meats! Learn how to make this unforgettable jam with our easy-to-follow instructions.

Prep Time 20 mins

Cook Time 75 mins

Calories 81.7 kcal

Protein 3g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Jalapeno Kiwi Jam

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How to Make Jalapeno Kiwi Jam

Prepare the kiwi and jalapenos: Peel and dice 4 cups of ripe kiwi. Finely mince 2-3 jalapenos (adjust to your spice preference), removing seeds for less heat.
Mash and Combine: Lightly mash the diced kiwi with a potato masher. Use a mini food processor to further mince the jalapenos if desired. Combine the mashed kiwi, minced jalapenos, sugar, lemon juice, and vinegar in a large stockpot. Mix well and let sit, covered, for 30 minutes.
Dissolve the Sugar: Heat the mixture over low heat, stirring constantly until all the sugar is completely dissolved.
Bring to a Boil: Add ½ teaspoon of butter (to reduce foaming). Increase the heat to medium-high and bring the mixture to a rolling boil.
Boil Hard: Boil hard for 6 minutes, stirring frequently.
Add Pectin: Add 1 pouch (approximately 1 ½ oz) of liquid pectin all at once. Stir vigorously until completely dissolved.
Final Boil: Return to a full rolling boil and boil hard for 1 minute, stirring constantly.
Prevent Floating Fruit: Remove from heat and stir constantly for 3 minutes to evenly distribute the fruit and prevent it from separating.
Jar and Process: Ladle the hot jam into sterilized jars, leaving ¼ inch headspace. Wipe the rims clean, and seal with lids and rings. Process in a boiling water bath for 10 minutes (adjust processing time based on altitude).
Cool and Enjoy: Let the jars cool completely. You should hear a popping sound as the jars seal. Once cool, check seals and store in a cool, dark place.