What could be better than homemade jam? When you have healthy fruit at the right level of ripeness, the right thing to do is preserve it in jars for the winter. This time I received many beautiful kiwis as a gift, and I wouldn’t have been able to eat them all. Here I am ready to prepare a delicious Kiwi and Ginger Jam. This time, though, I added a packet of pectin to speed up the process but also to maintain the unaltered taste and color of the fruit.
Recipe from 12/02/2017 Updated
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 40 Minutes
- Portions: 4 jars of 8.8 oz
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
- 2.2 lbs kiwi (clean weight)
- 1 tsp ginger (grated)
- 1.75 cups sugar
- 1 packet Fruttapec 3:1
Tools
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- Food Scale
- Pot
- Immersion Blender
- 4 Jars
- Grater
- Wooden Spoon
Steps
Thoroughly wash the jars and lids and place them in a large pot filled with water. Bring to a boil over high heat. Lower the heat and boil for 30 minutes. Let them cool in the water and remove with tongs. Place them upside down on a clean towel. Now, move on to the jam. Peel the kiwis, cut them into small pieces, and weigh. You will need exactly 2.2 lbs of flesh. Pour into a high-sided pot and add the packet of Fruttapec 3:1 and the sugar. Mix well and add the grated ginger. Bring to a boil over high heat, stirring continuously to prevent sticking, and boil for 5 minutes.
Turn off the heat, stir, and use the immersion blender, leaving some chunks whole if desired. Stir for a few minutes to dissolve the foam. Pour the hot jam into the well-dried jars. Immediately close with the lids and turn the jars upside down. Allow to cool, and you will see that the lid has removed the air. Turn the jars upright and store them in the pantry. Your Kiwi and Ginger Jam is ready, soon you can make delicious tarts or it will be delightful spread on toast… your choice!
