My favourite fruit is anything tropical. There is something to be said about the rich sweetness that you find in a ripe kiwi, mango, pineapple or passion fruit.
I was very excited to create something spectacular when the call out from the team over at Zespri Kiwifruit asked for bloggers across Canada to create new recipes using Sun Gold Kiwifruit. Head down to the nearest produce section and check out the kiwifruit in store. Sun Gold kiwifruit looks like green kiwifruit from a distance but they are different. Sun Gold kiwifruit is sweeter then green kiwifruit. It has a beautiful yellow flesh colour and it tastes like a cross between a mango and strawberry! But its most obvious difference is the Sun Gold kiwifruit has a somewhat smooth hairless skin. Sun Gold Kiwifruit contains Vitamin C (more then 3 times the amount found in oranges), Vitamin E, potassium (as much as a medium banana), fibre and folic acid and is available May thru to October.
Much of the produce available right now is at the height of freshness, not only to enjoy today but to can and preserve it to enjoy months down the road. If you have never canned before I suggest starting with jam. The batches are smaller, the prep is quick and easy and it is a fantastic way to get your feet wet. Because what could be better then enjoying some luscious tropical kiwi jam in the middle of a January deep freeze.
It is important to use sterilized, hot jars and lids. Everything you need comes in a case of canning jars. The lids and screw bands go into a small pot of water which you bring to a simmer to keep warm. Wash and dry your jars and place on a large baking rack and set in the oven at 225 degrees F for 10 minutes. Keep them warm until ready to fill. Or you can fill a canner with water and place your jars in the water and heat to 180 degrees F. A metal canning rack makes easy work of adding all the jars at once.
I add a 1/2 teaspoon of butter to all my jams and jellies to prevent bubbly scum from forming from the boiling process. I rarely have to skim my jellies any more. I add this after the first boil. You will need to process the full jars of jelly in the water bath canner. Have it filled with 3-4 inches of warm water and place it on the burner to heat while you are making the jam.
- 7-8 SunGold Kiwifruit
- ⅔ cup of unsweetened pineapple juice
- ⅓ cup of lime juice
- 1 package of Certo Pectin
- 3 cups of sugar
- ½ cup of flaked coconut
- ¼ cup of Apricot Brandy
- ¼ teaspoon of butter
- a few drops of yellow food colouring (optional)
- 5 half pint jars
- Cut and scoop the kiwifruit out of their skins.
- It is so much easier then peeling and is the way we eat it fresh, right out of the skins.
- Place the fruit in a medium sized bowl and mash.
- Measure out 2 cups of fruit.
- Combine the kiwi, pineapple juice, and lime juice in a large deep saucepan.
- Add the fruit pectin, stirring until dissolved.
- Bring the mixture to a full boil stirring constantly.
- Add the sugar, flaked coconut and butter, return to a full rolling boil.
- Boil hard for 1 minute, stirring constantly.
- Remove from heat and skim any foam that is on the surface with a metal spoon.
- Stir in the brandy.
- Stir in the food colouring.
- Ladle jam into sterilized jars leaving a quarter inch headspace.
- Add lids and screwbands, just until finger tight.
- Place into the canner and process for 10 minutes.
This jam turned out fabulously! It has an amazing flavour that is kicked up a notch from the touch of lime. Not only does it add a bit of zing it also really brings out the flavour of pineapple. I left the kiwifruit a bit chunky when I mashed it which along with the coconut gives the jam a great texture. And the colour, spectacular!
Of course it is fantastic slathered hot buttered toast or bagels it would be wonderful cooked down a bit and used to baste pork or even better as a glaze on some crisp salty chicken wings!
Head down to your local grocer and grab some Sun Gold Kiwifruit then head over to Twitter and Instagram and look up #Zespri4life to see what other amazing dishes you can create with these sweet golden jems!
Disclosure: This post is sponsored by Zespri Kiwifruit. I was compensated for my time and was supplied with some fantastic Sun Gold Kiwifruit.