Pear and Kiwi Jam
Interesting mix, huh?
This jam goes well with bread. You can have it alone with bread, or use it as “jelly” in a peanut butter and “jelly” sandwich. It’s delicious and fruity, and can be used when you need to make a quick breakfast on the run.
The color is a very, very pale green. If you want to make the color more vibrant, add a drop of food coloring. However, I like to keep things as natural as I can get so I avoid synthetic coloring if I can. It’s still beautiful/delicious the way it is. ;)
Hope you like it!
-Erica
Pear and Kiwi Jam
Ingredients:
- 1/2 cup of water (for boiling)
- A little less than 1/4 cup of sugar
- 1 Anjou pear, peeled and cubed
- 2 large and ripe kiwi, peeled and cubed
- 1 1/2 tbsp reserve kiwi
- 1 tbsp lemon juice
- 1 tbsp corn starch
- 3 tbsp cold water
Recipe:
- Bring 1/2 cup of water and sugar to a boil, stirring occasionally to dissolve sugar.
- Meanwhile, puree cubed pear and kiwi in a blender.
- Add pear/kiwi puree and lemon juice to boiling syrup mixture and stir to combine for 1 minute.
- Reduce heat to simmer and add reserve cubed kiwi.
- Simmer for 6-8 minutes, stirring occasionally.
- Use a potato masher to roughly mash the cubed kiwi.
- Whisk 3 tbsp cold water into cornstarch.
- Pour cornstarch liquid into the simmering pear/kiwi puree. Stir to mix.
- Increase heat to medium, stirring all the while until mixture thickens (about 3-4 minutes). **NOTE: Mixture will probably not thicken very much, especially since the fruit has been pureed. If you are opposed to cornstarch, you can skip that step.
- Remove from heat and let cool for about 10-15 minutes.
- Pour into a jar (sterilized if you can), cap and cool in refrigerator.
- Can be stored in the refrigerator for about 2 weeks I’m guessing if you are using unsterilized jars.
