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Use Kiwi Fruit to Make Superb Jam, Chutney

March 29, 1990

When summer fruit begins to appear in the supermarket, it brings with it the irresistible temptation to make jam. But many cooks hesitate to make their own jam, fearing long hours of cooking with unpredictable results.

Kiwi-Peach Freezer Jam and Kiwi Chutney are superb condiments that require only a minimum of preparation time. Make up several batches while the fruits are plentiful and use for gift-giving throughout the year.

KIWI-PEACH FREEZER JAM

3 cups chopped peaches or nectarines

4 cups sugar

1/4 cup lemon juice

8 kiwis, peeled and chopped

2 (2-ounce) packages powdered fruit pectin

1 cup orange juice

Combine chopped peaches, sugar and lemon juice in heavy saucepan. Bring to boil, stirring frequently, over medium heat. Simmer, stirring occasionally, 15 minutes. Peel and chop kiwis. Stir kiwis into peach mixture and boil 10 minutes.

Blend fruit pectin with orange juice and stir into fruit. Boil 5 minutes, stirring frequently. Pour into sterilized jars. Store in refrigerator 2 months or in freezer up to 1 year. Makes 1 1/2 quarts.

KIWI CHUTNEY

1 cup brown sugar, packed

1 cup chopped onions

1/2 cup cider vinegar

2 tablespoons chopped crystallized ginger

1 clove garlic, minced

1 teaspoon mustard seeds, lightly crushed

3 kiwis, peeled and chopped

1 cup chopped peaches or nectarines

1/4 cup blanched slivered almonds, toasted

Combine sugar, onions, vinegar, ginger, garlic and mustard seeds in heavy saucepan. Bring to boil, then reduce heat and simmer 20 minutes, stirring occasionally. Stir kiwis and peaches into saucepan and boil 5 minutes. Remove from heat and stir in almonds. Pour chutney into sterilized jars and seal. Makes 2 cups.

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