Kiwi Lime Jam Recipes

HOMEMADE KIWI JAM

Steps:

• In a medium pot, combine kiwis, granulated sugar, lemon juice, and kosher salt. Heat mixture over high heat, stirring constantly with a heat-proof spatula. Once the mixture starts to bubble up, reduce the heat down to medium-low.
• Cook the mixture for 10-15 minutes, stirring constantly until the jam is thick and viscous. To test if the jam is ready, I usually like to run my spatula along the bottom of the pot in a straight line. If it takes more than a second for the line to fill back up, the jam is usually ready. I like to err on the side of caution and take the jam off almost too early-if it's not done yet, you can always return it back to the heat.
• Once ready, remove the pot from the heat and transfer the jam to a heatproof container. Let the jam cool completely at room temperature, then transfer to the fridge.
• Stored properly in an airtight container in the fridge, this jam will usually last for two months.

KIWI JAM

Steps:

• Peel and dice kiwis, cutting out the core if you're short on time (or want something that's more of a jelly than a jam).
• Putting the kiwis, water, sugar and lime juice in a large saucepan, set it on medium heat and bring to a simmer. Let simmer on low under a lid for 30-45 minutes (if you left in the cores) or until soft (10-15 without cores).
• Take off the lid and let reduce to thickened consistency (it'll be a bit of a jelly now).
• Either put through a food processor, or very gently whisk until it's as smooth or lumpy as you want it (kiwi napalm burns, kids).
• Put in a container and refrigerate (will keep up to 2 weeks), use on pancakes, toast, cake, anywhere you like.