This Sun Gold Kiwi Jam features the best of the season.
My favourite fruit is anything tropical. There is something to be said about the rich sweetness that you find in a kiwi, mango, pineapple or passion fruit.
I was very excited to create something spectacular when a call out from the team over at Zespri Kiwifruit asked bloggers from across Canada to create new recipes using Sun Gold Kiwifruit. Head down to your nearest produce section and check out the kiwifruit in store.
Sun Gold Kiwi Fruit
Sun Gold kiwifruit looks like green kiwifruit from a distance but they are different. This 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 from May thru to October.
Preserving For Long Term Storage
Much of the produce available right now is at the height of freshness, not only to enjoy today but to can and preserve to enjoy months down the road. If you have never canned before I suggest starting with jam. The batches are small, 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.
Food Safe Practices
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.
The Addition of Butter
I add a 1/2 teaspoon of butter to all my jams and jellies to prevent bubbly scum from forming from the boiling process. Rarely do I have to skim my jellies anymore. This is added 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 a burner to heat while you are making the jam.
Sun Gold Kiwi Jam
- 7-8 medium SunGold kiwifruit
- ⅔ cups 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
- ½ teaspoon of butter
- a few drops of yellow food colouring (optional)
- 5 half pint jars
- Cut and scoop the kiwi out of their skins.
- It is so much easier then peeling and is the way we eat it fresh, right out if the skins.
- Place the fruit in a medium sized bowl and mash.
- Measure out 2 cups of fruit.
- Combine the kiwifruit, 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 using a metal spoon.
- Stir in the brandy.
- Stir in the food colouring.
- Ladle jam into sterilized jars leaving a quarter inch of headspace.
- Apply lids and screw bands, 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 brings out the flavour of the pineapple. I left the kiwifruit a bit chunky when I mashed it which along with the coconut gives the jam a great texture.
Of course it is fantastic slathered on 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 crisp salty chicken wings!
Pick up a few Sun Gold Kiwi
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 gems!
Disclosure: This post is sponsored by Zespri Kiwifruit. I was compensated for my time and was supplied with some fantastic Sun Gold Kiwifruit.
The colour of that jam is like sunshine!
Agreed Marlene! It tastes like summer!
I love kiwis but it never occurred to me to make jam from them. What an awesome idea!
Hey Ayngelina! They actually make a really fabulous finished product. The seeds in most berries make for a bit of a gritty jam if you don’t work those seeds out. Using kiwi for jam is quick, easy, it tastes amazing, it totally different then what most other people are making and with both green and yellow kiwi, the finished jam has spectacular colour!
What a great looking jam. I love the chicken wing idea, too!
Hi Colleen! I agree on both counts, the colour is fantastic, but sweet salty kiwi chicken wings, oh ya!!!
This jam is such a beautiful colour! I have never tried kiwi jam, but think that I will have to give this one a go! Love the addition of coconut!
Hi Carrie! I have been making kiwi jam for a few years now. Usually with green kiwi but the Sun Gold is great for jam. The extra sweetness is really nice and is really complimented by the coconut.
It is super easy! In under an hour you can have a batch done and cooling on the counter.
Oh my goodness, how cool! I’ve never even considered kiwi jam but it looks and sounds delightful and I looove the addition of pineapple juice and apricot brandy.
Hi Brittany! It makes an amazing jam! The pineapple adds another layer of flavour as does the brandy. It elevates it to the next level. I hope you give it a try. It is super easy and takes less then an hour.
I have never made kiwi jam before, but this looks YUM ! Love that you combined kiwi, pineapple juice and coconut, great flavours !
Hey Vicky! It is fantastic. I love the tropical combination of kiwi, pineapple and coconut! I hope you give it a try.
Thanks for stopping by.
I had no idea that we could add a little butter to jam to prevent the foamy scum! Great tip!
I have been adding a little bit of butter to my jams and jellies for many years. I learnt about it when I was a teenager and I was visiting someone who was making jam. It makes a huge difference and I highly recommend it.