Title: Kiwifruit Mint Jam
Categories: Preserve Fruit Jam
Yield: 1 Batch

2	lb	Ripe kiwifruit
1		Lemon; zest of
2	c	Sugar
3		6" sprigs of fresh mint

Peel and quarter kiwifruit. Slice thinly and combine with lemon zest in a heavy, nonreactive 4-quart pan. Bring fruit to a boil, reduce heat to a simmer, and cook for 10 minutes, stirring every 2-3 minutes.

When the mixture hisses as a spoon is drawn through it, begin adding the sugar 1/2 cup at a time. Continue cooking briskly and stirring until jam mixture thickens and there is a tight pattern of bubbles over the top. This will happen in less than 5 minutes. The temperature of the hot liquid will be 212 F.

Off the heat, crush the mint sprigs in the hot jam. Let them steep for 2 minutes. Cool a spoonful of jam and taste. Remove the stems when the taste of mint is noticeable but before it is pronounced.

Fill hot, sterilized jars to within 1/8" of lips. Wipe the rims clean, attach new lids, and screw caps on tightly. Invert jars briefly for a quick vacuum seal or process in a boiling water bath, submerged by 1 inch, for 10 minutes.

Yield: 2 2/3 cups.

The author writes: "A touch of citrus fragrance and the cool, soothing sensation of fresh mint in this kiwifruit jam highlight the considerable flavor range in this fuzzy little fruit. It is sweet, a bit acidic, particularly before it ripens, and its scent recalls ripe bananas and strawberries."

From _Gourmet Preserves Chez Madelaine_ by Madelaine Bullwinkel. Chicago: Contemporary Books, Inc., 1985. ISBN 0-8092-5339-9. Pg. 50. Posted by Cathy Harned. From: Cathy Harned

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