Kiwi Fruit Jellies
Yield
4 cupsPrep
10 minCook
20 minReady
40 minLow Cholesterol, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
kiwi fruit
peeled |
|
| 1 | each |
lemon
juice only |
|
| 3 | cups |
sugar
|
|
| 2 | tablespoons |
butter, unsalted
|
|
| 1 | cup |
liquid pectin
|
* |
| 1 | x |
food coloring
green |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
kiwi fruit
peeled |
|
| 1 | each |
lemon
juice only |
|
| 7.1E+2 | ml |
sugar
|
|
| 3E+1 | ml |
butter, unsalted
|
|
| 237 | ml |
liquid pectin
|
* |
| 1 | x |
food coloring
green |
*
|
Directions
Line an 8x10-inch pan with wax or parchment paper.
In a food processor or blender, combine fruit, lemon juice and 1 cup sugar.
Puree.
It may be necessary to do this in batches. Pass the liquid through a food mill or fine strainer into a large saucepan.
Add remaining sugar; stirring constantly, bring to a boil.
Boil for 3 minutes, add butter; still stirring, boil 3 minutes more.
Remove from heat and stir in pectin and a few drops of coloring, if desired.
Pour into prepared pan and allow to set overnight in cool place.
Cut into attractive shapes and roll in sugar.
Store in a cool place in airtight containers with wax paper separating the layers.
Will keep up to 1 week.
