Kiwifruit Jam

A California specialty, this extraordinary recipe is from food writer Lou Pappas. She calls this tropical jam with citrus undertones “dazzling” for its flavor and pale green color. The ancient kiwifruit was known as the Chinese gooseberry, yang tao, until Freida Caplan, specialty produce maven of Southern California’s Freida’s Finest, introduced it as the kiwi to the American market in the late 1960s. Kiwifruit is available year-round. This jam is great on all kinds of rye toast.