Have you heard of Kiwiberries before? I sure as hell have not. I was wondering into my local garden market and these little berries were next to the blackberries. And with the price cheaper then a candy bar I had to try them. After we devoured two boxes, I had to go back for more and make Jam.
Kiwiberry has the look of and taste of mini kiwi but is just larger than grapes and has edible skin. They are originally from New Zealand. The University of Minnesota’s Minnesota Fruit Research Center has been researching the berry breaking down the nutrients and possible allergens in the Kiwiberry.
I decided to roast grapes and kiwiberries because roasting them made the fruit sweet and the skin easy to peel with the help of a food mill. Originally I was going to crush the fruit and keep the skins but I felt like the skin would not dissolve well during the cooking processes. Roasting the fruit made quick work in the food mill. For roasting, use a tall wall cake pan. It allows you to move from the oven without spilling all that honey juicy goodness.
I cannot find many recipes for Kiwiberry out there. So I decided to use bottled lemon juice to boost the acidity of the jam. Bottled lemon and lime juice is recommended for lower acid food because it will help prevent the growth of botulism.
I admit the color of this jam is not my favorite. But it’s like eating a sweet kiwi and a strawberry. It’s one of those more unusual tastes that pairs perfectly with homemade yogurt.
Roasted Kiwiberry and Grape Jam
- 3 half-pint canning jars
- Large stock pot
- 32 oz Kiwiberry 8-4oz containers
- 8 oz Green Seedless Grapes
- 1/4 cup honey
- 2 cup sugar
- 1 Tablespoon pectin
- 1 Tablespoon Lemon Juice
- Preheat oven to 375 F and prepare a boiling water bath with jars
- Wash Kiwiberrys and Grapes before tossing it in honey and putting it into a roasting pan. Roast for 30 minutes.
- In a food mill over a pot with medium holes, pour roasted fruit and process to remove skins.
- Mix Pectin and Sugar together and mix into fruit. Add lemon juice. Cook, stirring frequently until jam passes the plate test or reaches about 220 F on a candy thermometer.
- Pour hot jam into hot jars. Place lid and seal until just closed. Process in boiling hot water bath for 10 minutes.
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