The Joy of Jams, Jellies, & Other Sweet Preserves by Linda Ziedrich

Author:Linda Ziedrich [Ziedrich, Linda]
Language: eng
Format: epub, mobi
Publisher: Houghton Mifflin Harcourt

KIWI JAM

MAKES 1½ TO 2 PINTS

FUZZY KIWIS make a very tart, golden-green jam with tiny black spots. You can peel the kiwis with a paring knife or halve the fruits and spoon out the flesh.

2 pounds fuzzy kiwis, peeled and coarsely chopped

2 cups sugar

Put the chopped kiwis into a preserving pan, and crush them with a potato masher. Add the sugar. Heat the mixture over medium heat until the sugar dissolves. Raise the heat to medium-high and boil the mixture, stirring, until a drop mounds in a chilled dish.

Ladle the jam into pint or half-pint mason jars. Add lids and rings, and process the jars in a boiling-water bath for 5 minutes.

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