We all have that "health thing" we need to work on, and mine is avoiding that sweet, sweet devil named sugar. One complaint you'll never hear from me is "this tastes too sweet." In fact, as a child, I used to eat spoonfuls of sugar straight out of the sugar jar. Wow ... the fact that I've had very few cavities in my lifetime is kind of a miracle!
When it comes to jam, I find that my store-bought options are either full of sugar or artificial sweeteners, which don't quite agree with me. Since kiwi is pretty sweet on it's own, and is supposed to taste a little tangy, it was the perfect subject for my sugarless experiment.
A couple things to note: apples and arrowroot flour. In order to get a jammy consistency, you need the pectin in the apple, and the arrowroot flour to help thicken the mix. Although it may seem appealing to substitute with corn starch, you must resist the temptation, since cornstarch doesn't react well with citrus fruits. Besides, arrowroot is dirt-cheap at most bulk food places.
|This stuff is really good on english muffins|
- 12 Kiwis
- 1 green apple
- 1/4 cup of apple juice
- 2 tsp arrowroot flour
- 2 500 ml/16 oz mason jars
- Peel and cut-up the kiwis into small chunks.
- With a potato masher (or just your hands) crush the kiwis into a mush.
- Core and cut-up the apple into small bits, and add to the kiwi. No need to peel the apples, as the peels boil to tender.
- Add the apple juice, and transfer into a large pot on medium-high heat.
- Once the fruit mix starts to boil, sprinkle the arrowroot flour over top, and quickly mix in. Don't worry too much if there are still arrowroot clumps, as these will eventually incorporate.
- Turn heat down and let simmer for 55 minutes.
- When done simmering, let cool to room temperature, then place in jars and store in the refrigerator.