Kiwi Confiture de Madame Paiva
Madame Paiva’s Kiwi Confiture
The kiwifruit used in this recipe were brought back from Portugal by our warm and always welcoming neighbor, Madame Paiva. She presented us with an abundant amount of the unripened fruit, beyond what we could reasonably consume. Luckily, she also included a simple-to-make confiture recipe, adapted from her kitchen.
1 lb kiwifruit in season
3/4 lbs sugar
4 tbsp honey
1/4 wedge of freshly squeezed lemon
1/2 cup water
glass jar with lid to seal
•• Prepare the kiwifruits by peeling off the outer skins and dicing into small segments. •• Combine all the ingredients into an enameled cast iron pot. •• Slowly cook over a medium heat for approximately 45 minutes, carefully observing that the mixture does not begin to caramelize. •• Once the confiture reaches a jelly-like or paste consistency remove the pot from the heat. •• While the confiture is still hot, fill the glass jar to the very top leaving no room for air. •• Create pressure by tightly sealing the lid with the confiture still hot. •• Store at room temperature until you are ready to serve and refrigerate thereafter.••
Hard kiwifruit can be stored in the refrigerator for up to 4 months and should not come into contact with other fruits that produce ethylene gas. When you are ready to begin the ripening process, keep the kiwifruits out of the sunlight and away from heat sources. To speed up the ripening process, expose the kiwifruits to ethylene gas which is naturally produced by apples, bananas and pears. For even faster results, place the kiwifruit in a paper bag along with an apple, banana or pear and store at room temperature for 1 to 2 days.