A Message About kitskitchen Jams & Spreads

Highlighting the mouth-watering flavors of summer, our jams and spreads have been delicious from the day Wendy (Joni’s mom) showed us the recipes. We cannot thank all of the jam and spread supports enough, truly.

As we grow our company, we are not confident we know how to increase our jam and spread recipes while maintaining their integrity. We do not use a single additive, preservative, thickener or sugar in any of our products. When increasing the quantity we produce, we see the jams and spreads get thinner than the way the original recipe intended. We only want to sell products we are 100% proud of and love ourselves, so we have decided to discontinue the jams and spread lines.

Because there are many of you who love these spreads, we wanted to make sure we provided you with our recipes so you could continue with them yourself. Keep those additives and sugars out of your house!! Please enjoy and make them for your family and friends.

The last of our inventory can be purchased at Krokodile Pear, SPUD.ca, Be Fresh Markets (in Kits), Edible Canada and Loblaws City Market on Arbutus and 16th, and Purebread Whistler.

Red Pepper + Jalapeno Spread

Makes 4 cups (1L)

Ingredients

• 1 cup chopped fresh jalapenos
• 1.5 cups chopped red pepper
• 1 cup apple cider vinegar
• 2 cups honey (we use Honeyview)
• 2 cups chopped apples, de-cored

How to make it

1. Blend roughly chopped red peppers and jalapenos in a food processor so bits are in small little chunks.
2. Blend chopped apples in a food processor (skin can be left on or peeled).
3. In a pot, combine the apple cider vinegar and apples. Let sit for 15 minutes.
4. Stir in the red peppers, jalapenos and the honey.
5. Bring mixture to a light boil and let simmer for 30 minutes.
6. Transfer to jars – you may need to strain excess liquid.

We love to pair this spread with…

• Cashew cheese (vegan) or bri cheese
• On top of eggs and avocado toast
• Apple cider vinegar and olive oil, for salad dressing

Apple Pectin (the natural preservative for the other recipes)

(Makes 8 cups, or approx. 2L)

Ingredients

• About 5lb (2.5kg) of chopped granny smith apples
• 0.5 cups lemon juice
• 6.75 cups water

How to make it

1. Combine apples, lemon and water. Boil in a saucepan on medium heat for 45 minutes, stirring often.
2. Remove contents from saucepan and strain the apple and lemon mixture to remove the peel. The contents will look like apple sauce.
3. Re-boil the mixture for another 20 minutes.
4. Use this apple mixture as the pectin for the other recipes.

Field Berry Jam

Makes 3 cups (750mL)

Ingredients

• 0.25 cup raspberries (fresh or frozen)
• 0.25 cup strawberries (fresh or frozen)
• 0.5 cup blackberries (fresh or frozen)
• 0.5 cup blueberries (fresh or frozen)
• 1 cup apple pectin
• 1 cup honey

How to make it

1. Combine all fruit and honey in a bowl, and let it sit for 1 hour.
2. Pour pectin into a bowl and stir thoroughly.
3. Pour all ingredients into a saucepan and bring to a light boil for 30 minutes.
4. Transfer the jam to jars.

We love to pair this jam with…

• Halibut, sea bass on top of any baked white fish with cracked pepper
• Cashew cheese (vegan) or brie cheese
• On top of oatmeal or plain yogurt, as a sweetener

Strawberry + Rhubarb Jam

Makes 3 cups (750mL)

Ingredients

• 1 cup strawberries (fresh or frozen)
• 1 cup rhubarb (fresh or frozen)
• 1 cup apple pectin
• 1 cup honey

How to make it

1. Combine strawberries, rhubarb and honey in a bowl, and let it sit for 1 hour.
2. Pour pectin into a bowl and stir thoroughly.
3. Pour all ingredients into a saucepan and bring to a light boil for 30 minutes.
4. Transfer the jam to jars.

We love to pair this with…

• Any ice cream
• On top of oatmeal or plain yogurt, as a sweetener
• In a smoothie, as the sweetener

Apricot + Mint Chutney

Makes 3 cups (750mL)

Ingredients

• 1 cup chopped pear
• 1 cup apricots (fresh or frozen)
• 1 tsp chopped garlic
• 1 tbsp chopped shallots
• 1 cup apple pectin
• 1 cup honey
• 3 tbsp chopped fresh mint

How to make it

1. Combine the pear, apricots and honey in a bowl, and let it sit for 1 hour.
2. In a frying pan, fry the garlic and shallots together until browned. Stir into the apricot mix.
3. Pour pectin into a bowl and stir thoroughly.
4. Pour all ingredients except for the mint into a saucepan and bring to a light boil for 30 minutes.
5. Stir the mint in at the end.
6. Transfer the chutney to jars.

We love to pair this with…

• Halibut, sea bass or on top of any baked white fish, with cracked pepper
• Cashew cheese (vegan) or brie cheese on crackers