Following a major glut of kiwifruits from a recent market run, I went in search of some recipes to use them up. The problem with having a lot of kiwifruit (or any fruit for that matter), is that they all manage to ripen at the same time. As a result, you can go from a pile of ‘not quite ripe’ fruit to a pile of ‘overripe fruit’ in a matter of days.
Thankfully I came across this recipe for Microwave Jam in a kiwifruit version on Taste.com.au. I have been skirting around the edges of actually making jam for a very long time. In fact I have some preserve cookbooks that were purchased over 10 years ago that have not had one recipe made from them. Every now and again I pull them out, read through the recipes and then put them back on the shelf for another day.
To be honest, I think it was the whole jar sterilizing thing that goes with jam making that put me off. It turns out that this part of the process is really very simple after all. I can’t believe I didn’t try it sooner!
Making Microwave Jam versus the stovetop variety has also made the whole process less daunting. It was really simple and quick with the beauty being I didn’t have to stand over the pot while the jam was cooking. I’ll definitely be trying some different versions in the microwave (I have a whole cookbook on Microwave Preserves) and look forward to getting the most out of excess fruit supplies.
Here’s a video showing how to make the Microwave Jam. I still managed one ‘klutzy’ moment (forgot to add the apple initially) even though there are only four ingredients.
Kiwifruit Microwave Jam
Recipe adapted from www.Taste.com.au
750g green kiwifruit, peeled, chopped
1 apple peeled, cored, chopped
1/3 cup lemon juice
1 cup white sugar
To sterilise the jars:
The recipe makes about 2 cups of jam so select a suitable number of jars for this quantity. To sterilize the jars and lids, wash them in hot soapy water then rinse well in hot water and drain. Put the jars into a low oven (100C-120C/210F-250F) for a minimum of 20 minutes. Remove the jars about 10 minutes before use so that they are still warm when bottling the jam.
To make the jam:
Combine kiwifruit, apple and lemon juice in a large, microwave safe bowl or jug. Cover and microwave on HIGH for 3 minutes to warm the fruit.
Remove fruit from microwave and stir through the sugar. Return the mixture to the microwave for 3 minutes, stirring every minute to ensure sugar is completely dissolved. Microwave on HIGH for a further 15 to 18 minutes or until jam reaches setting point.
To test for setting point:
Place a spoonful of jam onto a saucer that has been chilled in the freezer. Place the saucer back into the freezer for about 1 minute or until the jam is at room temperature. Run your finger through the middle of the jam and if the jam stays separated, it’s ready to bottle. If not, cook further and retest.
Once the jam has reached setting point, spoon it into the hot sterilized jars. Put the lids on tight and turn the jars upside down for 5 minutes. Turn right side up and allow to cool.
The Klutzy Cook Notes
- 750g of kiwifruit is about 10 small or 6 large kiwifruit.
- Lime juice can be used instead of lemon juice.
- Store for up to 3 months unopened. Once opened refrigerate for up to one month.
- Use the jam on toast or scones. Also great stirred through fruit salad or plain yoghurt.