Kiwifruit Jam
My friend Jo here in Australia was stuck with a surfeit of overripe kiwifruit one day and decided to make a jam out of them. It was a bit of obvious logic and a touch of culinary inspiration but the result was rather amazing in quite a different way than expected.It turned out to have a zippy sweetness which makes it a bit overwhelming for a breakfast condiment but perfect for serving with more robust fare such as... say, swordfish steak. It turns out to be particularly well suited for one of Australia's staples - lamb (rather than the typical mint jam folks tend to break out on for the meat).
Ingredients
Instructions Peel the kiwifruit and chop into quarter-inch squares. Heat a saucepan under a medium high flame and then add the kiwifruit. Stir gently until the cubes begin to break down (about 20 minutes). Add sugar and simmer stirring until dissolved completely (about 20 minutes). Add the pectin to thicken and stir well for another ten minutes or so. Remove from heat and let cool. Place into sterilized glass containers and refrigerate until needed. |
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