I’m a big fan of jam, or jelly if you’re from the US. A generous spoon full of fruity jam on a slice of fresh, crusty sourdough bread is, well… my jam!
And this homemade kiwi lime jam is my new favourite of them all. It’s fresh, zingy and sweet and packs a quite a bit of a flavourful punch.
My friend and housemate Mawaan (who happens to be a pretty awesome comedian and actor) and I were brainstorming jam flavour combinations for a wedding present the other day. He suggested kiwi jam, I suggested adding lime. And bam… the most exciting jam flavour combo was born.
It’s the perfect addition to a long, lazy summer’s brunch with friends, so vibrant, zesty and fruity.
It also makes a great gift! If you can manage to keep your fingers out of the jars that is. The jam’s so good, I found it rather hard not to be caught sticky handed.
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- 1kg, about 12 ripe kiwis
- 300 g white caster sugar
- 5 Tbsp lime juice
- Zest of 2 limes
- Peel the kiwis and cut them into small pieces.
- Prepare your jam jars by washing them in soap water, rinsing them and then drying them in the oven for 10 minutes at 120˚C.
- Add the kiwis to a sauce pan and let them cook over medium heat until they start releasing juice.
- Now add the sugar, lime juice and the grated lime zest and stir to combine.
- Let the simmer on low heat until the sugar has dissolved. Then turn up the heat and let the jam cook on a rapid boil for about 20-25 minutes. Stir frequently to avoid the jam from sticking to the bottom or stating to burn.
- Once the jam has thickened spoon it into the hot jars and seal tightly.
- Let the jam set overnight. Enjoy!