How to make jam from over-ripe kiwi – recipe – recipe | Tom Hunt

What to do with under- or over-ripe kiwi fruit? Turn them into a delicious jam

In my endeavour to waste nothing, I’ve made it my mission to learn to love foods that I’d never have eaten before, learning to enjoy new and unfamiliar smells, textures and tastes.

One of the biggest challenges I’ve faced – which I found worse than any offal or funky ferment – is the skin of a kiwi fruit. To acquire the taste, I applied the theory that you can learn to like a food by trying it 10 times and, sure enough, I now eat kiwis like apples, merrily biting chunks out of the furry fruit and leaving no waste. If you don’t already do so, start by scrubbing the skin to remove some of the fur, then slice the fruit. That way, the skin holds the flesh together, but isn’t the prime textural experience. According to one paper on the health attributes of kiwi fruit, eating the skin can double the fibre content and increases the folate and vitamin content by almost a third.

Unripe kiwis tend to be hard and unpalatable, but once they ripen, they bruise easily and melt into an undesirable mush. But you can easily make a jam with both under- or over-ripe kiwis, and this uses the whole fruit.

Kiwi jam

Kiwi jam is so delicious, I have no idea why it isn’t already widely eaten. It’s quick to make and a great way to use up an excess of under- or over-ripe kiwifruit. Like citrus, the kiwi season falls over our winter, making them a delicious, vitamin-rich – albeit imported – fruit to enjoy over the colder months when our seasonal fruit is in short supply. Kiwi fruit does grow in the UK and is ready to harvest in late summer, although they can be hard to obtain as it is only in small-scale small production.

Kiwi fruits, ideally organic or not sprayed with pesticides or fungicides
1 tbsp sugar per kiwi
1 tsp lemon juice per kiwi

Remove the hard node at the top and bottom of the kiwifruit without wasting any flesh.

Cut the fruit into slices and then into rough pieces. Put in a thick-based pan with both a tablespoon of sugar and teaspoon of lemon juice per kiwi fruit.

Bring to a gentle simmer and cook for 15 minutes, or until the mixture thickens and becomes gloopy. Eat within a week, or store in sterilised sealed jars indefinitely.

Contributor

Tom Hunt

The GuardianTramp

Related Content

Article image
How to make the most of over-ripe papaya - recipe | Waste not
Ripe papaya has many uses, from turning the flesh into a classic Indian sweet treat to making papaya ‘pepper’ out of the seeds

Tom Hunt

10, Oct, 2020 @5:00 AM

Article image
How to turn old bell peppers into muhummara – recipe | Waste not
How to make a spicy Middle Eastern dip from tired bell peppers and stale bread

Tom Hunt

28, Aug, 2021 @5:00 AM

Article image
How to make your own chilli sauce – recipe | Waste not
Fermenting your own chilli sauce is simple and satisfying – and it’s a homemade condiment to lift any meal

Tom Hunt

15, Aug, 2020 @5:00 AM

Article image
How to use up chard stalks | Waste not
Chard stems are delicious baked into a gratin, sliced thinly in a classic Waldorf salad or, as here, braised with beans and breadcrumbs

Tom Hunt

13, Mar, 2021 @6:00 AM

Article image
How to upcycle stale bread – recipe | Waste not
Turn old sourdough into a luxurious dessert with this chocolate and banana bread pudding

Tom Hunt

03, Apr, 2021 @5:00 AM

Article image
How to turn stale pitta into dinner | Waste not
A recipe for an adaptable Arabic bread salad similar to panzanella

Tom Hunt

25, Jul, 2020 @5:00 AM

Article image
How to cook and eat a whole celeriac, skin and all – recipe | Waste not
The knobbly bits, stems and leaves of celeriac often get discarded, but the whole plant is edible, so long as you know how

Tom Hunt

06, Mar, 2021 @6:00 AM

Article image
How to turn medlars into fruit 'cheese' | Waste not
This ancient British fruit may not be the prettiest, but its pulp is delicious with cream or cooked down, left to set and served with a sharp cheddar

Tom Hunt

21, Nov, 2020 @6:00 AM

Article image
Bruised or old apples are perfect for this chocolate charlotte - recipe | Waste not
Even a tired-looking apple can be turned into storable sauce, vinegar and any number of desserts, including this, winter’s answer to summer pudding

Tom Hunt

14, Nov, 2020 @6:00 AM

Article image
How to make paneer from excess milk – recipe | Waste not
Once you know how absurdly easy it is to turn excess milk into a simple cheese such as paneer, you’ll never pour any away again

Tom Hunt

22, May, 2021 @5:00 AM