Kiwi Fruit Jellies

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.