I happen to have a glut of kiwifruit at the moment, snagging 20 of these furry babies for a mere $3. I had one thing in mind when buying these and this was of course Kiwifruit Jam. I’m not a huge fan of kiwifruit by themselves. It’s not bad but there are about a dozen other fruit I’d choose ahead of one. But made into a jam and it’s suddenly delicious.

This as you can see is not your regular method for making jam as it is done in the microwave. I was interested to see how it would work so I didn’t bother translating it into a more traditional method. Although it may sound odd saving the skin and core, that is where the natural pectin of fruit is stored (the agent that allows jam to set). I also cannot discount how fun it is making a mini hobo sack. Of course like all jams, do not use overripe fruit, use fruit that has just become ripe for the best results. Apple pectin is supposed to very good for the digestion and is available at health food and body building stores. I will say that with some certainty that this is a much more pleasurable way of eating apple pectin than a capsule or tablet although it may be hard to convince people that eating this jam is an attempt at healthiness.

Kiwifruit and Apple Jam

Makes 450-500ml
Ingredients

• 750g green kiwifruit, peeled, chopped (about 10 small or 6 large kiwifruit)
• 1 apple, peeled, cored, chopped (skin and core reserved)
• 30ml lime or lemon juice
• 1 cup white sugar

Method

Fruit prior to cooking-do use a bigger bowl than I did to prevent overspill

1. With a square of baking paper or muslin, place apple skin and core in centre and fashion a mini hobo sack and secure top with string so that the skin and core doesn’t fall out. Poke little holes with a toothpick and set aside (not too big or too many holes, the pips will be a drama to fish out if they get “loose”).

2. Combine kiwifruit, apple and 1/3 cup lime juice in a large, heatproof, microwave-safe bowl. Cover with an inverted plate and microwave on high (100%) for 3 minutes or until fruit is warm. Remove the plate carefully and stir in sugar and add pouch of apple skin and core.

Fruit cooked for just 3 minutes, now needing a long blast in the microwave

3. Microwave, uncovered, on high (100%) for 3 minutes, stirring every minute, or until sugar dissolves. Microwave again on high (100%) for a further 15 minutes and then stir (it will look too watery and nothing like a jam now). Then microwave on high for another 10-15 minutes or until jam passes the “wrinkle test”. This is when you spoon a little jam on a plate and then freeze it for another minute. Run your finger through the jam and if wrinkles are produced, then it is ready. Otherwise, keep cooking it for 1-2 minute intervals.

4. If you like your jam smooth, blend the mixture once cooled or leave with chunks if you prefer your jam that way-as you can see from my pictures, I adore chunky jam.

5. Spoon hot jam into a hot sterilised jar (I sterilise jars by placing them on a baking tray in 180c oven for 10 minutes).

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