I had a big box full of overripe Kiwis in my refrigerator. So I was thinking about what to do with them. And as I knew that making jam is not complicated; actually, it's pretty much straight forward and easy.
In the past years, especially throughout the lockdown period, I made jam a few times with peaches and apricots, and with mangos. And have to say that they were turned out quite good. So I thought of making one more batch of jam, but this time made with kiwis and spicy.
The good thing about making your own jam is that you can control the sugar amount and you can add whatever spice or flavor you like. In this jam, I have added less sugar and for heat added a habanero pepper:). It's up to you, you can choose alternatives.
One thing about kiwi jam is its vibrant green color. It's really eye-catching. Another thing I personally love is the little tangy taste of the kiwis. It gives balance to the sweetness. Again it's full of vitamin C, so it will be a perfect jar full of goodness.
Prep time: 15 mins
Cooking time: 30 mins
Serving: 3 - 4 (small 8 oz jars)
4 cups of Kiwi peeled and cubed in smaller pieces.
3 and 1/2 cups of sugar (add more if you like sweeter)
1/2 Habanero pepper
Juice of 1 lemon
1/2 teaspoon salt
1 teaspoon grated ginger
3 to 4 --- 8oz jars for storing the cooked jam (put them in the dishwasher and sterilized them ahead of time)
Take everything (Kiwi, sugar, salt, and grated ginger, habanero pepper, and lemon juice) in a saucepan on medium-low heat.
Cook for 10 to 15 mins in medium-low heat.
Stir occasionally, so it does not get burn in the bottom.
After 15 mins when kiwis are soft and halfway blended, then smash with a hand masher or a hand blender.
When you get the desired consistency, turn off the heat, and cool it to room temperature.
Put jam into the small jars and store them.
I store them in the refrigerator for a month and enjoy jam with bread.