Kiwi Jelly

30m
Prep Time
30m
Cook Time
1h
Ready In


"Blue Ribbon Preserves by Amendt. Love this book. ( other review at other place)I have made fifteen total, yep thats right fifteen jams and jellies this year including this one. It turned out fine; I personally do not care for kiwi but my friends family thought that this was the best jelly ever. Thank you for posting. Yield 4 pints (this was helpful review at other place )(I give this recipe 3 stars because it is a good idea and general suggestion. To make it a reality, I would suggest several changes. First, don't seed the kiwi. Waste of time and waste of kiwi. If you strain the juice properly you will get all the seeds out. Crush the fruit very well, and strain through several layers of cheesecloth. Really wring it out. The resultant juice will contain very few bits and pieces that would make any sediment. In the end, you can actually forgo letting the juice sit overnight, and you can make this jelly all in one day. I did let mine sit overnight, and again, waste of time. I only collected a scant 5 cups of juice anyway, so I used all of it, including the very fine sediment. I also made several other changes that I am not at liberty to divulge. In all, making kiwi jelly is a good idea, but take this recipe with a few grains of salt.)"

Original is 4 servings

Nutritional

  • Serving Size: 1 (1960.8 g)
  • Calories 3119.5
  • Total Fat - 29.5 g
  • Saturated Fat - 6 g
  • Cholesterol - 74.5 mg
  • Sodium - 873 mg
  • Total Carbohydrate - 692.4 g
  • Dietary Fiber - 18.8 g
  • Sugars - 565.8 g
  • Protein - 43.3 g
  • Calcium - 1299.3 mg
  • Iron - 7.8 mg
  • Vitamin C - 213 mg
  • Thiamin - 0.7 mg

Step by Step Method

Step 1

Seed and crush kiwi.

Step 2

Combine kiwi and water.

Step 3

Over medium heat, bring mixture to a boil.

Step 4

Take pan off heat and let set 30 minutes.

Step 5

Strain juice off by staining through 4 layers of damp cheesecloth.

Step 6

Refrigerate overnight.

Step 7

Ladle juice off top, but don't disturb bottom sediment.

Step 8

Measure out 5 cups juice.

Step 9

Combine juices and sugar; heat up to a rolling boil stirring constantly.

Step 10

Add pectin.

Step 11

Bring to full rolling boil again for 1 minute. Remove pan from heat; put into hot jars and water bath for 15 minutes.

Tips


No special items needed.

0 Reviews

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