Did your mom make preserves? Mine did, kind of… although definitely not often and definitely not very enthusiastically. In general, my home was not a jam/marmalade/preserves home, which is strange, because Poles like to preserve and pickle (insert the obvious joke about pickling one’s liver in vodka). In fact, fruit jams are supposed to be one of Poland’s specialties, its longstanding and celebrated tradition. I like jams and I admire proficient jam makers, so much so, that I have just decided that this year will be a jam-making year. One of my New Year’s resolutions is to learn a new skill; so far my tentative list of skills to pick up included touch-typing and sewing, but let’s be realistic, it will be much more fun to look back at 2010 and say: I was jammin’ that year… plus the skill comes with its own soundtrack. To ease me into my future jammin sessions, I made this apple and kiwi spread, because it looked good, easy and quick. In short, it’s a perfect recipe for a lazy beginner jammer.
Wash, cut and deseed the apples. Process the apples, the citric acid and the gelling sugar in a food processor till smooth. Peel the kiwis and remove their white centers. Cut into small pieces and mix into the apple purée. Put into jars and keep in the fridge for up to a week. It tastes really good with a butter croissant or on a freshly baked baguette.
Servings: makes a 500g batch (about 625 kcal/batch)
Adapted from: Lust auf Genuss 13/2009