Pineapple Kiwi Jam

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    Sometimes it is a lot of fun to try something new.  I had a chance to get kiwi, pineapple and limes from our local produce wholesalers and I jumped at the chance to try some Pineapple Kiwi Jam.  It has a twist of lime in it as well, so I used all of the things and the jam came out great! 

     I've gotten pretty brave about trying new combinations of jam over the years.  You have to be careful in order to get a jammy set.  But the great thing about jam is pancake syrup and ice cream toppings  are what you get when it doesn't gel just right, so it is still a win!  Lately, I've been having a lot of success with the set though and I can share a few tips with you. 

     Jam Setting Tips

•       Measure your fruit carefully so that it is in proportion to the amount of pectin you are using.  I find that 1 box of powdered pectin can handle about 5 or 6 cups of mashed fruit, depending on the variety, and I will explain why more thoroughly below.
•     Some fruit is higher in natural pectin than others.  Citrus and apples are two of the better ones.  Kiwi has some pectin, but pineapple has none and will actually break down the pectin proteins.  That is why it is important to add pectin to this recipe.  Also, I added lime zest which, being citrus,  helps as well.
•      Be sure that you put in enough sugar for the type of pectin you are using.  There is regular pectin and low sugar pectin.  Read the directions to know how much sugar you need. Sugar enhances the work of pectin by attracting water molecules away from the pectin, allowing the pectin to do its thickening thing.  When you use a regular box of pectin, you will probably be shocked at the large amount of sugar needed in jam.  Low sugar pectin requires less sugar because it has the addition of calcium in it that replaces some of the sugar.  
• When using powdered pectin, mix it into your fruit first and bring that mixture to a full rolling boil for 1 minute.  A full rolling boil is one that cannot be stirred down as it boils and you stir it. Stir it constantly for that 1 minute.   I have never in my life used liquid pectin, and I hear that the directions for it may be different from these.  So, if you prefer liquid pectin, let me know if it is a different process.
• When the fruit and pectin have boiled for 1 minute, pour in the sugar all at once.  Stir it in thoroughly and once again bring the mixture to a boil.  When it reaches a full rolling boil, allow it to boil for 6 or 7 minutes, stirring constantly.  
• The jam will thicken as it cools, but before you turn off the heat, you can test it by dropping a bit onto a cold spoon and see if it begins to thicken.  When it seems like it is thickening a bit, turn off the heat.  Mind you, it will be extremely hot and runny, so don't panic.

     Jam is really very easy to make, I love to make it and to enjoy some toast and jam every so often, or in a delicious peanut butter sandwich. Oh! And these jam muffins, SO YUMMY!  I hope you will be brave enough to try jam making on your own!  
      This Pineapple Kiwi Jam was pretty quick to make.  My recipe uses 12 kiwi, peeled and chopped.  That probably took the longest, but wasn't that bad at all. And, because I have a pineapple peeler, corer, slicer, the pineapple came together in a snap! 
     Save as much juice as you can from the pineapple to add to the flavor.
    I used my lime zester and lime  squeezer for the limes of course.
​    And, to make my jam not quite so chunky, I used an immersion blender.
    

Okay!  Here is the recipe! I hope you enjoy it! 

Kiwi Pineapple Jam

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*Keep an eye out!  We will soon be publishing an e-book of our favorite and original jam recipes!