Kiwi Jam

[TonyF]

I've been googling etc to find a good basic recipe for kiwi jam.

Not something you would usually get in the Uk but I picked just about 6 kilos of the little furry fruity things today and would like to make jam - tho not the kiwi/pineapple or kiwi/strawberry which seems to be all that's available online.

And Ideas folks?

[Flummery]

1 lb kiwi fruit pulp, scooped out with teaspoon and chopped finely (add any juice from chopping board)
1 tablespoon water
1 lb jam sugar

Add the water to the pulp and stir briskly to extract the juice from the fruit.
Simmer gently for about 5 mins only then add the sugar.
Stir over a low heat till the sugar dissolves then boil rapidly till it reaches setting point. pot, seal, label.

As kiwi is strong and sharp it is too sour for most tastes if lemon juice is added, so that's why jam sugar is used (with added pectin)

Recipe from Jams, Chutneys, Preserves, Vinegars and Oils by Marguerite Patten.

[TonyF]

Knew somebody here would have one, thanks Flummers!

[TonyF]

Made the jam from rather under ripe kiwis. So ramped up the sugar to 1 kg of sucre confiture to 2lb fruit, blitzed the fruit up after I peeled them and just followed the cooking recipe.

The colour is great, really green and quite clear. Results are setting well.

It's a bit - a tiny bit - sharp, sort of like gooseberry conserve, so should go well with the heavier oily fish or strong meat like lamb or pork.