California’s kiwi season runs from October to May. Here, Dafna Kory turns that sweet fruit into a supereasy jam. Slideshow: More Jam Recipes
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.