Gold Kiwi & Pineapple Jam

It's the end of the season for Gold Kiwis which are very distinct from green kiwis. The Gold kiwi has a golden, bronzy flesh and two particularities which in my opinion puts it above its green counterpart: The taste, it's very sweet and has a hint of pineapple and mango and its skin is  smooth, hairless paper-thin skin with an emphasis on hairless.

We all have irrational dislikes, one of mine is the hair on kiwis. I tend not to buy them as I ate peeling them. Not that it's difficult to remove the thin skin just that fingers brushing again little bristles make me think of rats and mice. Told you that was not very rational.
Not all is peachy in the kiwi world. Gold kiwis are imported from New Zealand which is definitely not very ecological. When it came to use my lot, I went for Kiwi and Pineapple Jam and it was absolutely delicious. So if you come across Gold Kiwis don't hesitate give them a try.
Gold Kiwi and Pineapple Jam
450g gold kiwifruit, peeled and thinly sliced
450g sugar
1 can  crushed pineapple undrained     

weight the flesh of the kiwi and match it in sugar. The amount in the ingredient list is to give you an idea.

Place all the fruits in a saucepan and let it simmer gently for 5 minutes then add the sugar

Stir until all the sugar has dissolved and bring to boil until setting point has been reached

Now days I use a thermometer, jams reach setting point between 104 and 105.5 C

Pour into sterilized hot pots and seal down

I adapted this recipe from the late Marguerite Patten's recipe.

I love the idea of A to Z challenge and I caught The lovely ABC Alphabakes just in time. It's the brain child of  The More than Occasional Baker and Caroline Makes, this month hosted by the former.

No comments:



Related Posts with Thumbnails