Kiwi Jam without pectin?

I normally make small-batch strawberry preserves with just strawberries, lemon juice and sugar and these keep very well in the fridge for a few weeks. Wondering if I can do the same with Kiwi? Without adding pectin? Can't buy it where I live so have to find a way of making this without. Any suggestions?

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5 Comments

needfulthings November 19, 2013
Thanks hardlikearmour - I had no idea about kiwi's pectin-like qualities. No wonder there are so many recipes for strawberry-kiwi jam: kiwi evidently acts as the gelling/preserving agent.

I've read, however , about using kiwi as a meat tenderizer (in place of papaya) but have never tried it.
 
hardlikearmour November 19, 2013
Cathy Barrow (f52's mrswheelbarrow) wrote an article for the NY Times about using kiwi as the pectin source when making jam, so I assume straight kiwi would gel beautifully. http://tinyurl.com/k4lc2sd
 
needfulthings November 19, 2013
Thanks both! I'm going to make a batch tonight with green apples & see how it turns out. Not a fan of the idea of cinnamon paired with kiwi so will skip that.
 
Lindsay-Jean H. November 19, 2013
This article on kiwifruit (http://food52.com/blog/8859-kiwi-the-chinese-fruit-named-for-a-new-zealand-bird) has a link to a small-batch kiwi apple jam that doesn't call for pectin (http://papayapieces.com/2013/10/28/kiwi-apple-cinnamon-jam-recipe/).
 
AntoniaJames November 19, 2013
Kiwi is naturally very high in pectin, so it should work fine. To be safe, I'd add a grated green apple (peeled and cored). Let us know if it turns out! ;o)
 
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