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Kiwi Fruit Jellies

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Submitted by kelsie

Homemade kiwi fruit jellies made with fresh kiwi puree, lemon juice, and pectin, then cut into shapes and rolled in sugar. A bright, tangy candy that looks as good as it tastes.

YIELD

4 cups

PREP

10 min

COOK

20 min

READY

40 min

These kiwi fruit jellies are basically homemade pâte de fruit: fresh kiwi pureed with lemon juice, cooked down with sugar and pectin, then set overnight and cut into jewel-toned little candies rolled in granulated sugar.

Straining the puree through a fine mesh or food mill is a step you don’t want to skip. It removes those tiny black kiwi seeds that would otherwise make the texture gritty. What you’re left with is a smooth, vibrant green gel with a sweet-tart punch.

The butter stirred in during the boil serves a purpose beyond richness: it knocks down the foam so you get a clear, clean-looking jelly. Keep stirring the whole time the mixture boils or it will scorch on the bottom in seconds.

Chef Tips

  • Use ripe, slightly soft kiwis for the sweetest flavor and easiest pureeing.
  • The overnight set is not optional. Cutting too early gives you sticky, shapeless pieces. A full 12 hours at cool room temperature firms the jelly properly.
  • A lightly oiled knife or cookie cutters make cleaner cuts. Dip in hot water between slices if the jelly sticks.
  • Store in an airtight container with wax paper between layers. They’ll keep about a week at cool room temperature.

Variations

  • Tropical mix: Blend kiwi with mango or passion fruit puree for a multi-fruit jelly.
  • Sour coating: Roll in a mix of sugar and citric acid for a sour candy finish.

Ingredients

2 907.2
POUNDS G KIWI FRUIT
peeled
1 1
EACH LEMON
juice only
3 710
CUPS ML SUGAR
2 30
TABLESPOONS ML UNSALTED BUTTER
1 237
CUP ML LIQUID PECTIN *
1
X FOOD COLORING
green, to taste *

Directions

Line an 8×10-inch pan with wax or parchment paper.

In a food processor or blender, combine fruit, lemon juice and 1 cup sugar.

Puree.

It may be necessary to do this in batches. Pass the liquid through a food mill or fine strainer into a large saucepan.

Add remaining sugar; stirring constantly, bring to a boil.

Boil for 3 minutes, add butter; still stirring, boil 3 minutes more.

Remove from heat and stir in pectin and a few drops of coloring, if desired.

Pour into prepared pan and allow to set overnight in cool place.

Cut into attractive shapes and roll in sugar.

Store in a cool place in airtight containers with wax paper separating the layers.

Will keep up to 1 week.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 396g (14.0 oz)
Amount per Serving
Calories 771 8% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 8mg 0%
Total Carbohydrate 61g 61%
Dietary Fiber 7g 27%
Sugars g
Protein 5g
Vitamin A 7% Vitamin C 360%
Calcium 8% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
 

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