Kiwi Fruit
Do Kiwi’s grow on a tree or vine? If you have traveled through the valleys of California on your way to the mountains you have probably seen self serve kiwi signs. I’ve never seen a tree or vine that looked like it could have kiwi’s on it though. In the markets they are reasonably cheap; four for a dollar. I usually pass them by.
It’s tough to be a farmer and I am not sure why anyone would want to put out the effort and the expensive to grow kiwi but I am sure glad that they do. Originally from China, Italy is the largest grower of Kiwi’s in the world. The plant , Actinidia deliciosa is a vine that has both male and female varieties. You must have at least one male for every eight female plants and plenty of bees to pollinate. It takes four years for the plants to produce fruit. Vines do not tolerate wind, acidic soil or frost. They must be irrigated, latticed, and pruned. They produce their fruit from October – November. The fruit keeps in cold storage for many months which is why we see them in the markets in California year round. The crop is relatively new to California, the first crop being planted in 1967. The U.S. ranks about tenth in world production with most being here in California. Of the fruit produced about half is shipped to Japan and western Europe.
It’s fruit is high in Vitamin C and potassium. It will ripen in 2-4 days if kept in a bag in room temperature. I have always liked the flavor and love how they look when sliced. Since I have been making a lot of jam lately, seeing the fruit in the store gave me an idea. I love the internet! I thought what if I could find a recipe for kiwi pepper jelly. Googled it and there it was… Jalapeno Kiwi Kissin Jam….On a Blog by Chef Cathy Shambley, http://www.showfoodchef.com/2010/10/jalapeno-kiwi-kissin-jam.html
I adapted my jam from her recipe. It is delicious and looks very pretty on a cracker with cream cheese….this will serve up well for the Fourth of July neighborhood annual BBQ!
If you would like to learn more about this fascinating little fruit go to these two websites to learn more. It won’t take long, I promise, and you will understand when I state it takes much time and investment to produce this fruit!
Here is my adaptation to the above recipe. I have made it with not only kiwi but Santa Rosa plums, and peaches. Each fruit lends itself to a different flavor palate. Peach is great with chicken and plum is awesome with corn bread. All are great on a cracker.I use powdered pectin and the amount of fruit equals double the pectin or 3 tablespoons from the "Traditional" recipe on the container.
Recipe:
11/2 lbs of fruit (6 kiwi or 3-4 peaches ) peeled, cored, pitted
6 hot peppers (jalapeno or Fresno work well leave in seeds if you want more heat)
1/3 cup lemon juice
1/4 cup white vinegar
3 tablespoons powdered pectin
31/2 cups sugar
Using gloves or paper towels wash peppers and cut off stems. Place in food processor with lemon and vinegar and pulse until chopped. Peel and core kiwi fruit. Slice kiwi and add to food processor and pulse until all is chopped to about 1/4 inch chunks.
If using peaches or plums you can peel fruit by placing in boiling water bath for about 3 - 5 minutes until peel begins to blister or break. Then remove with slotted spoon to ice water bath. After a few minutes the peels should slip off with your fingers. You can add to the pot first and mash the fruit then add the pepper/lemon/vinegar mixture from the food processor.
Place in large heavy pot over medium high heat and sprinkle pectin over mixture while stirring. Bring mixture to a boil you cannot stir down (stirring constantly) and add the sugar while constantly stirring. Once it comes to a boil you cannot stir down stir for one minute more then ladle into clean, hot jars.
Place in boiling water bath which covers jars with at least 1 inch of water and process for 10 minutes. Then turn heat off and remove lid to canning pot and leave in for an additional 5 minutes.
Lift jars out carefully, not tipping and wick remaining water off with clean dry towel.
I like to make this jam using the smaller 4 oz or 8 oz jars. It will make two 8 oz and about three 4 oz jars
