Cinn-full Kiwi Jam
Cinn-full Kiwi Jam
Ingredients
- 10 pc. Kiwi fruits – peeled, halved, sliced (3 cups)
- 1 1/2 cups cane sugar
- 1/2 T. Vietnamese Cinnamon from Penzey’s spice catalog
Instructions
- In a bowl place prepared kiwi and ½ cup of the cane sugar, cover with plastic overnight to macerate the kiwi. You can skip this step if your kiwi are super ripe.
- Macerating fruit brings out its juices and enhances its natural sweetness with minimum effort. Sliced strawberries, peaches and nectarines as well as raspberries and blackberries respond very well to maceration.
- In a dutch oven or non-reactive pot place kiwi, remainder of sugar, and cinnamon and heat till boiling. Stir frequently.
- After 15 minutes the mixture will start to get a bit thicker. You can mash the kiwi more by using a masher or using an immersion blender breaking up some of the pieces. By doing this your recipe will get thicker. Continue to cook to the desired consistency.
- Sterilize two half pint jars, lids and rings. Ladle mixture into jars and process in water bath for 10 minutes.