Monday, October 6, 2008
Mom brought me a copy of the Vegetarian Times while I was in the hospital, and it was chock-full of really amazing recipes. I got the idea for this pretty speckled green jam out of that magazine, but scaled it down and skipped the canning process. Because of this, I recommend storing it in the fridge or freezer. I don't know how long it keeps, but since the recipe yields a bit less than two cups, it should go quickly... use it as a topping for ice cream, between cake layers, on toast, pancakes or even on a good ol' PBJ. You can even stir a spoonful into your favorite salsa and eat on tortilla chips. But you don't need me to tell you what to do with jam, do you? Eat it hot right out of the pan, I won't tell.
5-6 ripe kiwifruit, peeled and halved
1 cup sugar
1 tsp fresh-squeezed lemon juice
Mash kiwi until smooth. In a saucepan, stir kiwi, sugar and lemon juice together and bring to a boil. Simmer 15 minutes or until thickened. (It will set up a bit thicker when chilled.) Pour into a clean container (I like to use an empty margarine tub, gets more mileage out of that plastic!) and stick it in the fridge.