Kiwifruit Mint Jam Recipe
Yield: 1 batchRecipe by luhu.jp
Ingredients:
2 lbs: Ripe kiwifruit,
2 cup: Sugar,
1: Lemon, zest of
3: 6" sprigs of fresh mint,
Directions:
Peel and quarter kiwifruit. Slice thinly and combine with lemon zest
in a heavy, nonreactive 4-quart pan. Bring fruit to a boil, reduce
heat to a simmer, and cook for 10 minutes, stirring every 2-3 minutes.
When the mixture hisses as a spoon is drawn through it, begin adding
the sugar 1/2 cup at a time. Continue cooking briskly and stirring
until jam mixture thickens and there is a tight pattern of bubbles
over the top. This will happen in less than 5 minutes. The
temperature of the hot liquid will be 212 F.
Off the heat, crush the mint sprigs in the hot jam. Let them steep
for 2 minutes. Cool a spoonful of jam and taste. Remove the stems
when the taste of mint is noticeable but before it is pronounced.
Fill hot, sterilized jars to within 1/8" of lips. Wipe the rims
clean, attach new lids, and screw caps on tightly. Invert jars
briefly for a quick vacuum seal or process in a boiling water bath,
submerged by 1 inch, for 10 minutes.
Yield: 2 2/3 cups.
The author writes: "A touch of citrus fragrance and the cool, soothing
sensation of fresh mint in this kiwifruit jam highlight the
considerable flavor range in this fuzzy little fruit. It is sweet, a
bit acidic, particularly before it ripens, and its scent recalls ripe
bananas and strawberries."
From _Gourmet Preserves Chez Madelaine_ by Madelaine Bullwinkel.
Chicago: Contemporary Books, Inc., 1985. ISBN 0-8092-5339-9. Pg.
50. Posted by Cathy Harned.
Submitted By CATHY HARNED On 10-22-94
Source from luhu.jp
in a heavy, nonreactive 4-quart pan. Bring fruit to a boil, reduce
heat to a simmer, and cook for 10 minutes, stirring every 2-3 minutes.
When the mixture hisses as a spoon is drawn through it, begin adding
the sugar 1/2 cup at a time. Continue cooking briskly and stirring
until jam mixture thickens and there is a tight pattern of bubbles
over the top. This will happen in less than 5 minutes. The
temperature of the hot liquid will be 212 F.
Off the heat, crush the mint sprigs in the hot jam. Let them steep
for 2 minutes. Cool a spoonful of jam and taste. Remove the stems
when the taste of mint is noticeable but before it is pronounced.
Fill hot, sterilized jars to within 1/8" of lips. Wipe the rims
clean, attach new lids, and screw caps on tightly. Invert jars
briefly for a quick vacuum seal or process in a boiling water bath,
submerged by 1 inch, for 10 minutes.
Yield: 2 2/3 cups.
The author writes: "A touch of citrus fragrance and the cool, soothing
sensation of fresh mint in this kiwifruit jam highlight the
considerable flavor range in this fuzzy little fruit. It is sweet, a
bit acidic, particularly before it ripens, and its scent recalls ripe
bananas and strawberries."
From _Gourmet Preserves Chez Madelaine_ by Madelaine Bullwinkel.
Chicago: Contemporary Books, Inc., 1985. ISBN 0-8092-5339-9. Pg.
50. Posted by Cathy Harned.
Submitted By CATHY HARNED On 10-22-94
Source from luhu.jp