Jam and Preserve Recipes
Kiwi Fruit & Lime Jam
zesty and fresh flavoured, one of my more unusual jams but very versatile
Ingredients
Kiwi Fruit
34 oz
1000 g
Limes
6 each
Sugar, Jam
34 oz
1000 g
Water
1pint
500 ml
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Method
- Wash the jars in soapy water, rinse and then place in a warm oven upside down to dry
- Cut the kiwi fruit in half and use a teaspoon to scoop out the flesh. Roughly chop, removing any core from the middle of the fruit. Grate the zest from the limes and put into a preserving pan with the fruit.
- Squeeze the juice from the limes and add to the pan with the water.
- Bring to a boil and then reduce heat to a simmer for about 10 mins. Remove the pan from the heat and stir in the sugar, until dissolved.
- Place back onto the heat, turn it up higher and bring the contents of the pan up to the boil, then reduce to a 'rolling boil'.
- When the jam has thickened slightly, usually after 4-6 mins or so, you can test for a set. Don’t overcook as this will destroy the effects of the pectin.
- Even if a set isn’t apparent at this point the pectin will often ‘gel’ overnight as the jam goes cold.
- Fill the jars right to the top and apply the lids. Leave to go cold overnight and then label with a nice label.
- This jam is delicious on toast, croissants or similar as an alternative to marmalade.
- Why not make some for Mother’s Day and pair with some home made scones - better than chocolate!
How long will it take to make?
Preparation time:
40 mins
Cooking time:
30 mins
Total time:
70 mins
How much?
approx. 6-8 200ml/8oz jars
Look after it
Will keep for at least one year away from strong sunlight.- no need to refrigerate once opened
Rosie's Preserving School Workshops
Kiwi Fruit and Lime Jam
