Kiwi fruit

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Permalink Reply by Paul Wyman on November 10, 2008 at 7:53am

I found this recipe for Jam,

ingredients

* 24 kiwi fruits, peeled and mashed
* 175ml (6 fl oz) pineapple juice
* 4 tablespoons fresh lemon juice
* 3 apples, unpeeled and halved
* 800g (1 3/4 lb) caster sugar

preparation method

1. In a large saucepan, combine mashed kiwi, pineapple juice, lemon juice and apples. Bring to the boil and add the sugar; stir to dissolve, reduce heat and simmer for 30 minutes.
2. Remove apples, pour into hot, sterilised jars and seal.

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Permalink Reply by Sarah on November 10, 2008 at 10:19am

Thanks Paul. Do you know if it keeps well? I have read that kiwi jam only keeps a few weeks.

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Permalink Reply by Paul Wyman on November 10, 2008 at 11:53am

Sorry I have never tried it, I can't see why it shouldn't last for the same length of time as a normal jam though as it's just fruit and sugar. I know Lemon Curd does not keep well but thats because of the eggs used in it. In the above recipe they are using a few apples to provide the Pectin, maybe you could substitute that for 'Certo' which is a pectin extract available from supermarkets, that may help with the preserving

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Permalink Reply by Ian on November 25, 2008 at 7:16am

Hi Sarah,

did you ever make this kiwi jam??? and if so, did you use the apples or another source of pectin?

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Permalink Reply by Sarah on November 25, 2008 at 9:40am

I made a different kiwi jam, as it had fewer ingredients, I still have around 200 kiwi fruit left though so still looking for ideas...
This makes about 3.5 lb jam, but I have already doubled up so don't increase again or setting point is much more difficult to reach as you can't boil it briskly enough.
2lb kiwi fruit pulp
2 tablespoons water
2lb sugar
Halve the kiwis then scoop out the pulp with a teaspoon and weigh it. Chop the pulp finely and tip into the preserving pan. Make certain you add any juice from the board on which it was chopped. Add the water and stir briskly to extract the juice. Simmer gently for about 5 minutes only, then add the sugar (I warm mine in the oven first it helps to set). Stir over a low heat until the sugar has dissolved then boil briskly until setting point is reached. Spoon into hot jars and seal down.
NOTE: Kiwi fruit has a strongly sharp taste when just ripe and additional lemon juice might make the preserve too tart for some tastes. It is a good idea to use the sugar which contains pectin for this recipe. If the fruite is rather ripe, add 1 tablespoon of lemon juice with the sugar. I didn't add lemon or use sugar with pectin and it worked fine - the kiwis were a bit under-ripe though.

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Permalink Reply by rhona on August 12, 2009 at 11:16pm

Kiwi chutney

1 lb of apples, peel, core and chop
1 cup of cider vinegar.
1 cup of brown sugar.
1 cup of raisins.
2 tablespoons of lime juice.
½ teaspoon of ground cinnamon.
½ teaspoon of ground ginger.
½ teaspoon of cumin.
¼ teaspoon of ground cloves.
¼ teaspoon of allspice.
¼ teaspoon of salt.
1 clove garlic, minced.
6 kiwifruit, peel & chop. Add 2 bananas if kiwi not ripe.

Put all ingredients except kiwi fruit in a large saucepan, bring all ingredients and boil.
Simmer for 20-25 minutes, stir occasionally.
Add the kiwi fruit and bananas, simmer for 20 minutes or until chutney is thick, stir frequently.
Pour chutney into hot sterilized jars, fill to within 1/8 inch of top.
Seal and process in boiling water bath for 10 minutes.
Remove jars from bath and allow to cool.
Store in a cool place.

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