Kiwi jam ??

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Maura

Kiwi jam ??

Has anyone made this successfully and if so can you suggest a recipe for a small amount please. Wondering if it is low in pectin and will need anything added to it to get a nice set.

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Anastasia

Easy

Hi Maura.
This is an easy jam to make , not so easy to set !!

Two way you can do this , with or without apples.
I prefer the jam with the apple as Kiwi on its own is very sharp.

No1.

Scoop out Kiwis until you get a pound of pulp.scoop this out with a teaspoon making sure to include every drop,of juice.
Chop the pulp up finely., or do like I do , use a potato masher.
Simmer the pulp for a few mins to get all the juice out of the pulp , then add 1lb of sugar.
This is one if the few time that I use preserving sugar , because when I added lemon to aid the setting it was too sour to eat.
Cook until setting point is reached.



No2 .Get a pond of pulp as above , but also use half a pond of cooking apples.
I cook the apples with a Tbl spoon of water , push through a sieve then add to the kiwi pulp.Cook together for a few mins then add 1 1/2 lbs of sugar , again I would still use preserving sugar or a little liquid pectin.
If you use lemon juice with Kiwis it really will be much to sharp or tart.Hope this helps you.
It would not be one of my favourite jams !!

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Maura

Not a favourite jam

Thanks for such a great answer Ana - you have told me what I half expected that it is not a great tasting jam. I was curious after seeing a lady on the TV (can't remember the programme but it could have been Countryfile) making it. She lives in Wales and grows exotic fruits including Kiwi and harvests 100's of them every year so decided to turn it into jam. It looked a bit green and watery in her maslin pan but it was said to taste delicious so I thought I might give it a go (in a small amount to try).
I'm guessing it's better with another fruit and as you suggest would go for apples to help it set as well. I know it has to be cooking apples for the pectin but do they make it sweet enough as they are sharp as well? I'm wondering if it's worth the hassle :-/

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Anastasia

Yes it is worth the hassle

Have to say I think it really is worth the hassle as I am very curious when it comes to jams , chutneys , anything like that.
Mind you It is not a very nice tasting jam , I did use mine , but it would not out a smile on your face , it was more of a penance eating it.

Get the picture.


Cooking apples are the way to go when you are looking to boost the pectin.

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sam from worthing

Kiwi Jam


Oh yes do make kiwi jam, its a recipe i entered for a competition on DOL, a while ago and mine was one of the winning Kiwi recipes.

I shall find my note pad, with the recipe on - unless its somewhere in the depths on here - oh it might be in my profile, one sec


yep, just found it, we did have to add it to our profile,

http://www.deliaonline.com/community/yourrecipes/preserves/Kiwi_fruit_Jam.html

its lovely - its a beautiful colour too, i get my kiwis from local market - he often has them at a bargain basement price.

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Maura

Kiwi jam on to do list!

Hi Sam, thanks for your recipe which along with Ana's I have printed off and will definitely give it a go. My curiousity is such that I just have to give it a go now. I was beginning to think it might be one of those jams you wonder why you bothered with but if you don't try how do you know.
I was given some quinces this year and not knowing a single thing about them I looked up some recipes and gave it a go. Trouble was they were ornamental quinces and the result was so tart it took your breath away :-( I ended up adding some Calvados to the next batch to see if that would help - which it did a bit. Next year though I am determined to get my hands on the real thing.

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Maura

I'm Hooked on Kiwi jam :-)

Oh my goodness - what a surprise. I made the kiwi jam using some suggestions from both of you and I love it. I had 18 kiwis which I peeled and cut into small chunks and 1.5 lbs of Bramley apples which I cooked to a pulp. Added the kiwis, pineapple juice and sugar + small amount of lemon juice and a packet of powdered pectin and cooked for 15 mins in total. The result is a delicious flavour - little bit like gooseberry and I love the texture of the chunks - when you bite into it them you get a mini explosion of pure kiwi flavour....such a treat. Even the very slight crunch of the pips is nice although to be fair you hardly notice them (not at all like raspberry pips). I'm so please I tried this jam and thanks for encouraging me to do so. If I had to change anything I probably would omit the pineapple juice as I don't think it helps with the set and use apple juice maybe. Shame it doesn't stay a lovely rich green colour but honestly I will be making Kiwi jam a regular item now.

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Sue G

Kiwi Jam

Hi,

Next time add a few drops of green food colouring at the end.

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Maura

Cheaty cheat


" Hi,

Next time add a few drops of green food colouring at the end.

"

Ha ha - I did think of that but now that would be cheating wouldn't it ;-)
I sell a lot of my jams and chutney to raise money for a dogs rescue charity and always aim to keep them additive and colouring free. I do use powdered pectin when I have no other choice if it is a very difficult one to get a set, but am assured it is from natural ingredients i.e apples.
It's not a bad colour - just not bright green.

 
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