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* -------------- 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. ___________________ ______________\ Enjoy! ___________ | ______ / . / / o .ooo. ./ /. . o@ooo0 .ooooo. .ooooo. .oooo Barb oo..oo oo...ooo ooo..ooo \ .oo oo oooooo oooooo ooo ooo 1 1/2 cups seeded raisins