Ingredients for Kiwi Jelly
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How to Make Kiwi Jelly
- Wash and peel 2 pounds of ripe kiwis. Roughly chop them.
- Place the chopped kiwis in a large saucepan and add 1 cup of water. Bring to a boil over medium heat.
- Reduce heat to low and simmer for 20 minutes, or until the kiwis are very soft.
- Remove from heat and let cool slightly. Using a potato masher, gently mash the kiwis until mostly smooth (leaving some texture is okay).
- Pour the kiwi mixture through a fine-mesh sieve, pressing on the solids to extract as much juice as possible. You should have approximately 3 cups of kiwi puree.
- In a separate saucepan, combine the kiwi puree with 4 cups of sugar and 1/4 cup of lemon juice. Stir until the sugar is dissolved.
- Bring the mixture to a rolling boil over medium-high heat, stirring constantly.
- Continue boiling rapidly for 10 minutes, or until the setting point is reached (a small amount dropped onto a chilled plate wrinkles when pushed with a finger).
- Remove from heat and skim off any foam.
- Carefully ladle the hot jelly into sterilized jars, leaving about 1/4 inch headspace.
- Wipe the rims of the jars clean, seal with lids and rings, and process in a boiling water bath for 10 minutes.
- Remove from the water bath and let cool completely. You should hear a 'pop' sound as the jars seal. Store in a cool, dark place.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
1773g
Fat
1g
Carbs
162g
