About this recipe:A very tasty and sweet jam that is great on breakfast scones, toast or bagels and terrific for evening crackers and brie cheese. Our family from Corfu, Greece, has been making this for many years.
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Method Prep:15min › Cook:50min › Ready in:1hr5min
Cut kiwi fruit in half and remove the fruit from the skin with a serrated spoon. The fruit should be ripe and juicy in order to produce good results. Chop the kiwi fruit to very small pieces or use a masher or better yet an Italian "mezzaluna" for best results.
Wash the oranges and use a very sharp paring knife to remove the very outside part of the skin and the white part. Once the oranges are peeled cut them in half and squeeze the juice out. Cut the peel in very thin strips and keep them no more than 1.5cm long.
Put the kiwi fruit, orange peel, orange juice and all of the sugar in a deep boiler pot. Turn the heat on high and let it start to boil. You have to be standing by to keep stirring with a wooden spoon on a regular basis otherwise you will burn the fruit on the bottom of the pot.
While the fruit is cooking you can squeeze juice of the 1/2 lemon. Do not use substitutes. Fresh lemons are best for this purpose.
Once the fruit has been boiling for about 20 minutes add the lemon juice and several drops of yellow food colouring. At this time also put in the tartar and let the jam cook at medium heat for at least another 30 minutes or longer depending how thick you would like it to be. A total cooking time of about 50 minutes gives me the best results.
When the cooking is done pour into the sterilised jam containers, that you have prepared, and seal immediately. You will hear the lids pop seal themselves closed as the jam cools off and the air on top of the jam condenses and creates a vacuum.
* Instead of oranges you can use small kumquats quatered and add a 1/2 cup of orange juice. This recipe is also very good and the chunkyness of the kumquats give it a special taste.
* The fruit preparation is the most time consuming part (probably 15 minutes or so) but the payoff is worth it.
* The food colouring is essential because no matter what else you do the kiwi fruit has a natural tendency to turn brown and dirty looking and very unappetizing when cooked. Using the food colouring gives the jam a much nicer orange colour.
* The magic of this jam is, it does not need to be refrigerated for weeks after opening the jar, but I bet you the jar will be empty long before that time! Have fun and good eating.