Monday, October 18, 2010

Jalapeno Kiwi Kissin' Jam

Jam is not just for breakfast, my friends. This makes a tasty accompaniment to meats, vegetables and knocks the socks off a fresh corn madeleine. The jalapeno gives you a tiny kick, the kiwi gives you a tang, and the sugar makes ya lick your lips - or someone else's.
Jalapeno Kiwi Kissin' Jam
I still have several tempting kiwi left from the sweet folks at Zespri (did I tell you that I'm a semi-finalist in the "win a trip to New Zealand" and you can be too? Yayyyy!)

So, along with the kiwi I added this month's produce for TigressCanJam - Peppers! O-and-howdy, I love peppers and how they can turn something really plain into a kick-ass taste bonanza.

A big thank-you to Kaela of Local Kitchen for choosing peppers for us to can or jam with this month.
This really couldn't be any easier - and once you get your equipment (jars, tops, pots, water, etc) all set up, it'll take a couple hours and you'll be staring at jars of zesty green, sweet, tangy homemade jam. You KNOW you want to try this.
RECIPE: Jalapeno Kiwi Kissin' Jam
(inspired by Blue Ribbon Preserves- Amendt)
1 1/2 lb. (peeled, cored, chopped and slightly mashed) Kiwi fruit
6 med. Jalapeno peppers, topped and chopped (remove seeds if you want less heat)
16 oz.(about 3 1/2 cups) organic cane sugar
1/3 cup lemon juice
1/4 cup white wine vinegar
3 oz. liquid natural pectin

In a large pot, combine first 5 ingredients, (all except pectin) and stir.

Let sit covered for at least 30 minutes to dissolve sugar.
Heat on low, stirring until sugar is dissolved.
Increase heat to med/high and bring to rolling boil for 5-10 minutes, stirring often.
Remove from heat and add the pectin, stir to dissolve.
Return to heat and bring to rolling boil, stirring, for 1 minute.
Remove from heat and let sit for about 3 minutes so fruit will not float to top. Pour into sterilized jars, seal and water process for 10 minutes.
Remove jars, sit in dry place on rack, undisturbed for 24 hours to achieve good seal.

*Serving suggestions*

1) Add a tablespoon of jam to chicken, lamb or pork

2) Serve on cream cheese topped crackers for quick snacks

3) Serve a dollop with sour cream on corn bread or muffins

4) Serve a dollop on tomato, squash or corn soup

5) Add a dollop on top of warm polenta


Sippity Sup said...

I have had some wonderful spicy jams like this before, but the Kiwi is not only a great color its feels like an amazing partner to the jalapenos. I love this. GREG

lynn said...

hey cathy! just discovered your blog - i can't wait to meet you at foodbuzz! always excited to meet other angeleno bloggers, but ones that are also actors?! that's a rarity!

Shelly Borrell (Nibbles of Tidbits) said...

Hi Cathy. Congratulations on being a semi-finalist in Zespri's contest! Would you believe I'm one too - Miss July ;) And I'm local in Costa Mesa and goin' to Foodbuzz Fest too. It'll be fun to meet you and The Actor's Diet commenting above.

Shelly :)

Barbara Bakes said...

I've had jalapeƱo jelly served over cream cheese as a dip before, but never with kiwi - what a fun idea.

Unknown said...


This looks delicious! Can you just send me a jar? ;-)


Elle Ross said...

Very cute, and looks delicious, too!

Anonymous said...

This is a really awesome tutorial! I am a site manager on You should consider submitting this as an entry to our Can It! Challenge. We're giving away a bunch of Ball Canning Sets.

You can check out the contest here:

I would be happy to feature it on our site if you decide to post the instructions there and help get it noticed among our 10 million visitors. Let me know if you have any questions!