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Beetwi (or Kibeet) Jam
(recipe, Jake Benner)
This is a recipe for a kiwi-beet jam sweetened only with honey--something we came up with because of an overabundance in fall. You should use your favorite pectin and add as directed in the jam cooking process. We use Pomona's Universal. It is delicious on crackers with sharp cheddar (as pictured), and has a deep ruby red color. It has already tricked people who "don't like beets"!
- 6 kiwifruit
- 2 medium beet roots
- ¾ cup honey
- 3 Tbsp. lemon juice
- your choice of pectin (follow manufacturer's directions)
- If storing jam, prepare half-pint jelly jars in a boiling water canner, along with lids and rings.
- Peel and roughly chop kiwi and beets. Place fruit and beets in medium saucepan and add ½ cup of the honey and the lemon juice. Cover and cook on medium heat until soft enough to mash (about 10 minutes). Remove pan from heat and mash fruit and beets until they are at your desired consistency. Return pan to heat in order to add pectin according to manufacturer's directions, mixed with remaining honey.
- For storage, fill half-pint jars and process in boiling water canner for 15 minutes. If not storing, these can be kept in the fridge for about 3 weeks.