Want something less run-of-the-mill when it comes to jam?
If you are overstocked with kiwi fruit – this might be one to try. I just taste tested it on some fresh bread and I am pretty happy with it. Will be a nice addition to my morning jam choice!
How To…
Get 24 kiwi fruit (maybe a few more if they are only titchy little ones), cut skin off and mash them in your jam cooking pot.
Once you have them nicely mashed, get three Granny Smith apples.
Don’t bother peeling them, just cut them in half. I did take the core and stem out because I knew it would be a pain trying to fish them out later.
Put your apples in the pot
Add 4 tablespoons of lemon juice (Lucky Ruby has plenty of lemons)(Well… they were so juicy I only needed 2)
I annoyingly had to buy two litres of pineapple juice when the recipe only calls for 175mls!! (So I bought some lemonade and have enjoyed the rest of the juice as a nice fizzy mixed drink)
800gm of caster sugar (1.75lb)
Put on the stove and bring to boil, dissolving sugar. Let simmer reasonably fast for half an hour.
Take out apples, have sterilised jars ready.
I used my Gee Whizzer stick to blend it a bit more before putting it into jars. Perhaps take out the apples earlier than I did – ie before they pulp too much.
It set really easily (I think that was due to the apple) so apart from the eon it took to cut the peel off all those kiwis, its a pretty painless jam to make!
Enjoy
Cheers!
Ya know, I’ve never peeled a kiwi, I just cut in half and scoop out the innards with a spoon.
This recipe sounds delicious! I bet the house smelled good
scooping is good! lol. Trust me… peeling one is ok… peeling 24 gets a little tedious! But yes – house did smell excellent!