Kiwifruit pineapple jam

1 batch

Ingredients

Quantity Ingredient
6 larges Kiwifruits (3 cups) cut into wedges
1 pounds 10 oz. peeled, cored and chopped fresh pineapple (4 cups)
3 cups Sugar

Directions

Peel and quarter kiwifruits lengthwise. Cut them into thin pie-shaped wedges (if using a food processor, chop 3 kiwi fruits at a time, quartered, with rapid on and off motions, until they are ½" bits.) Cut each pineapple quarter lengthwise into 6 sections, then crosswise into wedges. (Cut pieces into a uniform size and process ½ the pieces at a time with rapid on and off motions in the food processor.) Combine the pineapple and 2 cups kiwifruit pieces in a heavy, nonreactive 4-quart pan. Reserve remaining kiwifruit (about 1 cup).

Bring fruits to a boil with 1 cup sugar. Reduce heat to a gentle simmer, cover the pot, and simmer for 10 minutes. Uncover the pan, turn up heat to medium-high, and vigorously simmer the fruit for 5 minutes, stirring regularly.

Begin adding the remaining sugar ½ cup at a time. Continue to boil for 10 more minutes or until the jam reaches 216 F. and passes the spoon test. To make the spoon test, raise a metal spoon filled with the hot jam above the pot and empty it from the side. If jam falls from the spoon in a single sheet rather than in isolated drops, the jam has reached 216 F.

Off the heat, stir in the remaining pieces of kiwifruit. Boil jam until it thickens again and the temperature returns to 216 F. This will take another 5 minutes.

Off the heat, skim foam from the surface and fill hot, sterilized jars to within ⅛" of lips. Wipe the rims clean, attach new lids, and screw caps on tightly. Invert jars for a quick vacuum seal or process in a boiling water bath, submerged by 1 inch, for 10 minutes.

Yield: 3½ cups.

The author writes that kiwifruit's "acid green color and tiny black seeds are quite dramatic, but fade as you cook it, so I always add some fruit just at the end of the cooking process.

"The pineapple and kiwifruit have similar flavor profiles. They are lusciously sweet when ripe but acidic to the point of astringency before that. The sugar you add will temper the fruit acid and allow their distinct and complementary tastes to mingle." From _Gourmet Preserves Chez Madelaine_ by Madelaine Bullwinkel.

Chicago: Contemporary Books, Inc., 1985. ISBN 0-8092-5339-9. Pp.

48-49. Posted by Cathy Harned.

Submitted By CATHY HARNED On 10-22-94

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