barb@oliven.UUCP (Barbara Jernigan) (08/22/85)
Sorry, I couldn't find anything on Kiwi Jelly -- but you might experiment.
Being that Kiwi's are similar to figs, try the following:
FRESH FIG JAM
Yield: about 12 med. glasses (6 lbs)
4 cups prepared fruit (about 3lbs ripe figs)
1/2 cup lemon juice (4 lemons)
7 1/2 cups (3 1/4 lbs.) sugar
1/2 bottle (1 pkg) Certo Fruit Pectin
FIRST, prepare fruit. Remove stem ends [skin for
kiwis] and grind about 3 lbs. fully ripe black or
white figs. Measure 4 cups into a VERY LARGE
saucepan. Add 1/2 cup lemon juice to the fruit.
Next add the exact amount of sugar [this has to
do with setting -- there are less sugar pectins]
specified in the recipe. Mix well.
PLACE over HIGH heat and bring to a FULL ROLLING
BOIL and boil HARD 1 minute, stirring CONSTANTLY.
Remove from heat; at once stir in Certo. Skim
off foam with metal spoon. Then stir and skim for
5 minutes to cool slightly, to prevent floating
fruit. Ladle into sterilized glasses. Cover at
once with 1/8 inch hot paraffin [or seal using
water bath method -- check your cookbooks].
This is from the 1964 *Handbook of Certo Recipes*
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I had better luck with green tomatoes:
from *Better Homes and Gardens 'New' Cookbook*:
DILLY GREEN TOMATOES
Select small, firm, green tomatoes. Leave stems
on. Pack in sterilized quart jars.
To each quart add 1 clove garlic, 1 stalk
celery, 1 hot green pepper, and 1 head dill.
For about 8 quarts, combine 2 quarts water,
1 quart cider vinegar, 1 cup salt. Cook 5
minutes. Fill jars to 1/2 inch from top.
Seal [water bath].
From my 'bible' the *Fanny Farmer Cook Book*:
TOMATO MARMALADE
3 lbs red or green tomatoes, peeled and cut in pieces
1 orange, seeded and sliced thin
1/2 lemon, seeded and sliced thin
1 1/2 lbs sugar.
Combine all ingredients in a large pot and cook
slowly, stirring frequently, until thick, about
3 hours. Pour into hot, STERILIZED jars and seal.
GREEN TOMATO RELISH
4 lbs green tomatoes, chopped 1 1/2 teasp. ground cloves
(about 8 cups) 1/3 cup mustard seed
1/4 cup salt 1 quart cider vinegar
1 tsp. freshly ground pepper 1 cup light-brown sugar
1 1/2 tsp. dry mustard 2 sweet red or green
1 1/2 tsp. cinnamon peppers, chopped
1/2 teasp. allspice 1 onion, chopped
Mix the tomatoes with the salt, cover, and let stand overnight
or for 24 hours. Wash in cold water and drain. Mix the
remaining ingredients in a pot, add the tomatoes, and bring to
a boil. Cook gently for about 15 minutes. Spoon into hot,
STERILIZED jars, leaving 1/8-inch headspace, and seal. If you
wish, process in a boiling water bath for 10 minutes.
From the *Joy of Cooking*
GREEN TOMATO PICKLE OR RELISH [6 quarts]
Wash and cut into thin slices:
1 peck green tomatoes
Peel, cut into thin slices and add:
12 large onions
Sprinkle with:
1 cup coarse salt
Let mixture stand for 12 hours. Wash in clear
water and drain. Heat to the boiling point:
3 quarts cider vinegar
Seed, remove membranes and add:
12 green peppers, sliced thin
6 sweet diced red peppers
Add:
12 minced cloves garlic
4 lbs brown sugar
Add the tomatoes and onions.
Tie in a cloth bag the following:
2 tbsp dry mustard
2 tbsp whole cloves
2 sticks cinnamon
2 tbsp powdered ginger
1 tbsp salt
1 tbsp celery seed
Place bag in with tomatoes and simmer until tomatoes
are transparent, about 1 hour. Stir requently. Place
pickles n sterile jars and seal. A fan writes that he
puts the finished product in his blender for a second
or two to make his favorite relish.
GREEN TOMATO CHUTNEY
Simmer until the fruit is tender:
1 seeded chopped lemon
1 skinned chopped clove garlic
5 cups firm peeled chopped green
tomatoes
2 1/4 cups brown sugar
1 1/2 cups seeded raisins
3 oz. chopped crystallized ginger
or 3/4 cup fresh ginger root
1 1/2 tsp salt
1/4 tsp cayenne
2 cups cider vinegar
( 2 chopped red peppers, seeds and
membranes removed )
Put the chutney in sterile jars and seal.
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.ooooo. .ooooo. .oooo Barb
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1 1/2 cups seeded raisins