I promised ages ago to share this recipe for kiwi fruit, lime & ginger jam and, while the fruit hasn't been gathered or foraged locally, I did take advantage of the shop's Ooops-ies & bought fruit that otherwise would've been wasted. My conscience hasn't totally been assuaged but the jam is outstanding in flavour so I think I'll allow myself this small indulgence.
The jam is a really vibrant green colour. It flew off our market stall. I dare say a few eyebrows would be raised at many breakfast tables Christmas morning!
Kiwi Fruit, Lime & Ginger Jam
1kg Jam Sugar (with added pectin)
800g kiwi fruit (about 20 kiwis)
6 limes
50g root ginger peeled & grated
Peel & chop the kiwi fruits, zest & juice the limes.
Put into a large pan along with the grated ginger.
Cook gently for about 20 minutes.
Add the sugar to the fruit & bring gradually to the boil.
Keep boiling for about 5 minutes, watching to ensure it doesn't boil over
or catch on the bottom of the pan.
Test for setting point by putting a put a blob of jam on a chilled saucer, leave for a moment, then gently push with your finger. If the surface of the jam wrinkles the jam is ready. If it hasn't set cook for a further couple of minutes & re-test.
Pour into hot sterilised jars!
Great on toast of course but wouldn't it be great as a cheesecake topping?
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