For years, I always thought kiwi were grown in some exotic locale and shipped over...to me they have that tropical look like they'd belong with pineapples, mangoes and guavas, but it turns out they're grown right right here in good old California. I found that out a few years back, when a friend of my ex-husband's told me that his family owned a kiwi orchard out past Wilton and asked if I'd like some kiwi...and ever since then I've been a recipient of a big bag of fresh kiwifruit every year. Most years I would just eat the kiwi sliced in a salad, if I was feeling a bit adventurous I'd throw them in a smoothie but this year I thought I'd take it up a notch and make some kiwi jam. I poked around the internet and found the recipe below by Ball. It was a different way to use up the kiwifruit and a neat way to extend enjoying the flavor beyond the usual season.
- Kiwi grow on vines.
- California is the only state that produces kiwi in the US.
- Kiwi can be stored in the fridge for up to 4 weeks.
- Although kiwi are named after the New Zealand bird, the fruit originated in China.
- Kiwi are a great source of vitamin C and potassium...so eat up! :)
Kiwi Jam (The Ball Blue Book of Preserves)
Yield: about 4 half-pints
3 cups chopped and *peeled kiwi
1 cup unsweetened pineapple juice
1 package of powdered pectin
4 cups of sugar
1. Combine kiwi, powdered pectin and pineapple juice in a large saucepan.
2. Bring to a boil, stirring constantly.
3. Add sugar, stirring until dissolved.
4. Return to a rolling boil. Boil hard 1 minute, stirring constantly.
5. Remove from heat. Skim foam if necessary.
6. Ladle hot jam into hot jars, leaving 1/4" headspace.
7. Adjust two piece caps.
8. Process 10 minutes boiling water bath.
* Peel only if using fuzzy kiwi, and the easiest way to do that is to actually cut the kiwi in half and just scoop out the flesh instead of peeling. Hardy kiwis have tender skin so no need to peel.