Kiwifruit and Apple Jam
Makes 450-500ml/1-1.1lbs
Ingredients
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750g/1.6lbs green kiwifruit, peeled, chopped (about 10 small or 6 large kiwifruit)
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1 apple, peeled, cored, chopped (skin and core reserved)
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30ml/1floz lime or lemon juice
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1 cup/220g/7.7ozs white sugar
Method
Step 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").
Step 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.
Step 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.
Step 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.
Step 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).
Super Food Ideas - August 2006 Recipe by Janelle Bloom