Kiwi and banana jam is a tropical and delightful preserve that combines the tangy brightness of kiwi with the creamy sweetness of bananas. It’s perfect for spreading on toast, using in desserts, or even as a topping for yogurt. Here’s how to make this unique and flavorful jam:
Kiwi and Banana Jam
Ingredients:
- 4 ripe kiwis, peeled and chopped
- 3 ripe bananas, peeled and mashed
- 1/4 cup fresh lemon juice (about 1 lemon)
- 1 package (1.75 oz) fruit pectin (such as Sure-Jell)
- 2 1/2 cups granulated sugar
Instructions:
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Prepare the Jars: Sterilize your jars and lids by boiling them for 10 minutes. Keep them hot until you’re ready to use them.
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Prepare the Fruit: Peel and chop the kiwis into small pieces. Peel and mash the bananas. You should have about 4 cups of fruit mixture.
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Cook the Kiwi and Banana Mixture: In a large pot, combine the chopped kiwis, mashed bananas, and lemon juice. Cook over medium heat, stirring occasionally, until the mixture starts to simmer, about 5-10 minutes.
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Add Pectin: Stir in the fruit pectin. Bring the mixture to a full rolling boil, stirring constantly.
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Add Sugar: Once the mixture reaches a rolling boil, add the granulated sugar all at once. Stir continuously and return to a full rolling boil. Boil for 1-2 minutes, or until the mixture reaches the desired consistency.
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Test the Jam: To check if it’s ready, place a spoonful of jam on a cold plate and let it sit for a minute. Run your finger through the jam—if it wrinkles and holds its shape, it’s done. If not, continue boiling for another minute and test again.
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Fill the Jars: Ladle the hot jam into the prepared jars, leaving about 1/4 inch of headspace. Wipe the rims with a clean, damp cloth to remove any residue. Place the sterilized lids on top and screw on the metal bands until fingertip-tight.
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Process the Jars: Process the jars in a boiling water bath for 5-10 minutes to ensure they’re sealed. The water should cover the jars by at least an inch.
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Cool and Store: Remove the jars from the water bath and let them cool completely on a clean towel or cooling rack. You should hear the “pop” of the lids as they seal. Store the sealed jars in a cool, dark place. Unsealed jars can be refrigerated and used within a few weeks.
This kiwi and banana jam has a tropical twist that is both sweet and slightly tangy. It’s a great way to enjoy the flavors of kiwi and banana year-round!
