Kiwis may taste like they come from the tropics, but they are actually a late-fall crop grown in temperate climates.
- 4 lb. kiwis, halved
- 4 cups sugar
- ¼ cup fresh lemon juice
1. Scoop flesh from kiwi halves with spoon into stainless steel pot; discard skins. Mash flesh until smooth. Stir in sugar and lemon juice.
2. Bring mixture to a boil. Reduce heat to medium-low, and simmer 15 minutes, or until thickened, stirring occasionally.
3. Meanwhile, sterilize jars and lids: Submerge jars in large pot filled halfway with simmering water, and lids in small pot of simmering water. Keep jars and lids in hot water until ready to use.
4. Remove jars one at a time from hot water, and fill with jam, leaving ¼-inch headspace. Seal with lids. Place canning rack or cake rack in bottom of large pot, and return jars to pot, adding extra water to cover jars by 1 inch, if necessary. Bring water to a boil, and boil 10 minutes. Remove jars from water, and cool.
- Serving Size: Makes 6 8-oz. jars
- Calories: 77
- Carbohydrate Content: 20 g
- Fiber Content: 1 g
- Protein Content: 1 g
- Sodium Content: 1 mg
- Sugar Content: 18 g