treeskin

Apple-Kiwi Honey Preserve (originally posted 8/9/06)
from Jams and Preserves, by Judith Ferguson
ISBN 1-85501-355-X

4 ripe kiwi fruit
1/4 pint water
1 lb sugar
1 lb honey
14 oz cooking apples, peeled, cored, and finely chopped **
1 tsp lemon juice
green food coloring (optional)

Peel and chop kiwi. Heat water, sugar, and honey together in a preserving pan, stirring until sugar is dissolved. Add kiwi, apple, and lemon and cook very gently until preserve darkens and thickens. Stir frequently to prevent burning. Allow to cool slightly, place in a food processor, and blend until smooth, with a little food coloring (if desired). Leave a few minutes to allow bubbles to disperse, then pour into hot, sterilized hars, seal, and label.


** For apples, I used an equal amount by weight of an apple puree we'd made a while back and stashed in the freezer. I think those were Macintosh.

Because I used the puree, I didn't need to run it through the blender for the texture...the kiwi will cook down to nothing, especially with a bit of judicious squishing with a wooden spoon.

*** Ages to a honey-colored beige after a year in the cabinet, but still tasty.