You’ve got a tub of kiwis. (Ahhh, the false economy of Costco.) You ate the first half dozen but the few remaining are past their prime. What to do? Here’s a delicious option. Jam! Fantastic, quick and easy jam. Jam you can make at the drop of a hat, without needing pectin. And if it weren’t easy enough, I toss the languishing kiwis into the freezer so the thawed fruit slips out of its skin without any effort. The rest of the process is equally simple. Read on and you’ll never toss out an over-the-hill kiwi ever again.
INGREDIENTS
6 regular sized kiwis (475g), finely chopped
¾ cup (150g) granulated white sugar
1 teaspoon (5g) lemon juice
Pinch of kosher salt (1g)
INSTRUCTIONS
Toss your chopped up kiwis, granulated sugar, lemon juice and salt into a pot. Heat the jam mixture until it starts to bubble, ensuring to stir constantly with a wooden spoon or heat-proof spatula. Once the mixture is bubbling, turn down the heat but stir constantly for about ten minutes. Don’t nod off: sugar mixtures burn easily. You can test for doneness by watching for changes in the viscosity of the mixture; it should become somewhat ‘glue-y’.
Spoon your jam mixture into heat-proof containers and let cool. Once cooled, cap the jam and refrigerate it. Use it up within about two months.
TIP: I sometimes add a couple of grinds of pepper to my kiwi jam mixture – fancy, schmancy … and especially nice with cheeses.