Lisa Atwood, Rebecca Courchesne, Rick Field

Kiwi-Lemon Jam

Preparation info
  • Makes

    5

    half pint jars
    • Difficulty

      Easy

Appears in
The Art of Preserving
The Art of Preserving

By Lisa Atwood, Rebecca Courchesne and Rick Field

Published 2012

  • About

Kiwifruits are often picked and eaten too green, which has given them the reputation of being flavorless. They should be soft to the touch and show some wrinkling in the skin. When eaten ripe, they are both sweet and tangy. Macerating them with sugar helps preserve their color.

Ingredients

  • 1 lemon, preferably Meyer
  • 3 cups (1½ lb/750 g)

Method

Cut the ends off the lemon. Cut the lemon in half crosswise and remove the seeds. Place the lemon halves in a food processor, add 2 cups (1 lb/500