Weekend Edition: When Life Gives You Kiwis

Take advantage of their bejeweled goodness! Why kiwis are awesome plus a kiwi jam recipe and canning instructions.

You may have heard by now, but we have a LOT of kiwi trees-–okay, they’re technically vines, but ours look more like trellised trees. And the vines had a LOT of fruit on them. Laden to the max. Thousands of kiwis. Honestly, it’s incredible how many kiwis we had on the vines.

There’s something delightful about slicing into a ripe kiwi. Its bright green flesh, speckled with tiny black seeds, offers a burst of tangy sweetness, a taste that feels like a little ray of sunshine. A properly ripened kiwi is like a little gem of emerald heaven on your tongue.

It’s not just the vibrant green fruit’s refreshing flavor, though that makes it an amazing fruit. The humble kiwi is packed with nutrients, bringing a host of health benefits to the table.

But, as much as I love fresh homegrown kiwis, there’s only so many you can eat and there’s only so many your friends will happily take off you.

What do you do with all the extra kiwis?

Kiwi Jam.

Today I made my fourth big batch of kiwi jam, and I’m sure there’s at least that and more to come so I can use up all of the fruit before it goes off. Making kiwi jam has been a bit of trial and error on my part, but I feel like this latest batch was easily the best (and easiest) batch I made.

So, without further ado, let’s dive into this Weekend Edition and explore why this small fruit deserves a place in your kitchen, what Ayurveda says about its qualities, and how to make (and can!) a simple, delicious kiwi jam.