What: kiwi jam
Main ingredients and where I got them: I picked the hardy kiwis during my recent visit to the local USDA National Clonal Germplasm Repository. The honey came from our bees.
How much: approximately 13 cups
from the Pomona’s Universal Pectin package
yeild: 4-5 cups4 cups chopped, mashed hardy kiwis, stems removed (or chopped/strained fruit, see comment below) 2 teaspoons calcium water (comes in the Pomona’s package) 2 teaspoons Pomona’s Universal Pectin powder 1/2 – 3/4 cup honey
In a medium-large pot, combine the fruit and calcium water and stir well. Bring the fruit mixture to a boil.
Meanwhile, stir the pectin powder into the honey and mix thoroughly. Add the honey and pectin powder to the boiling fruit and continue to stir for another 1-2 minutes until the pectin is thoroughly dissolved. Return to a boil.
Ladle the jam into sterilized jars, leaving 1/4? headspace. Wipe rims, add lids, and screw on rings until “finger tight”. Process in a boiling water bath for 10 minutes.
I already shared a recipe for kiwi strawberry jam not too long ago, and that probably should have been good enough. I couldn’t help but bring home home a bag of hardy kiwis the other day, however, so I decided that, though excessive for sure, I needed to make one more batch of straight kiwi jam.
I was really, really hoping against everything I’d heard that my kiwi jam would turn out truly green. In the beginning (see last photo), it seemed promising, but as the kiwis cooked, the color degraded from kelly green to split-pea-soup green. I have to admit that for a brief, irrational moment, I did consider adding food coloring to the batch, but I didn’t actually have any food coloring in my house, and I’m not a big fan of adulterated substances in general, so I let that idea go.
Because these particular hardy kiwis were so large, I wanted to avoid big chunks of skin in the texture. I actually cooked the kiwis until they were soft first and then ran them through a food mill before I measured the fruit mush. I think it would have worked just as well to whiz them in a food processor for a few seconds or even just chop them up with a knife. The food mill method did result in a significant loss of material, but I had more than I needed anyway, so I wasn’t too disappointed.
In the end, I do like this jam even if it’s not really something I would want on my peanut butter sandwich. Independent of the color, the flavor is bright and unmistakably kiwi-esque. The seeds get stuck in your teeth, but they also add a pleasant crunch to the mix. If you have access to a bunch of kiwis for free or cheap, you’ve got to try this one. If you’d have to pay a million dollars for fruit, you might be better off just eating a couple handfuls fresh and making some other kind of jam.
This is part of a collection of posts documenting my food preservation activities this summer/fall (more info here). Please feel free to comment with a link to food preservation activities on your own blogs or links to recipes you’re following or you’d like to try from other blogs.