California’s kiwi season runs from October to May. Here, Dafna Kory turns that sweet fruit into a supereasy jam.
Slideshow: More Jam Recipes
2 1/2 pounds kiwis, peeled and cut into 1/2-inch pieces (5 cups)
1/2 cup water
2 cups sugar
1/3 cup plus 1/2 teaspoon Ball Low or No-Sugar Needed Pectin
3 1/2 tablespoons fresh lemon juice
How to Make It
In a medium saucepan, combine the kiwis, water and a pinch of salt and cook over moderate heat, stirring occasionally, until the kiwis start to release their juice, 3 to 5 minutes. Reduce the heat to moderately low, cover and cook, stirring occasionally, until the fruit is nearly submerged in juice, about 15 minutes.
Bring the fruit to a rolling boil. Add the sugar and boil over high heat, stirring, until the sugar dissolves, about 2 minutes. Whisk in the pectin and boil over high heat for 1 minute. Remove from the heat, stir in the lemon juice and skim off any foam. Transfer the jam to glass jars and let cool completely.
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