Kiwi Jam without pectin?

Question

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?

needfulthings · Answer

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 · Answer

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 · Answer

Thanks both! I'm going to make a batch tonight with green apples &amp;amp; see how it turns out. Not a fan of the idea of cinnamon paired with kiwi so will skip that.

Lindsay-Jean H. · Answer

This article on kiwifruit (http://food52.com/blog...) 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 · Answer

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)

Kiwi Jam without pectin?

5 Comments

Popular on Food52