LIME-KIWI FREEZER JAM

One spoonful of this speckled, bright-green concoction is proof that sweet kiwifruit and tart lime is a congenial combination.

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PREP: 35 MINUTES STAND: 10 MINUTES + 24 HOURS MAKES: 5 HALF-PINTS

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• 1½ pounds mashed, peeled kiwifruits (2 cups)
• 4 cups sugar
• 1 teaspoon finely shredded lime peel
• ¼ cup lime juice
• ½ cup water
• 1 1.75-ounce package regular powdered fruit pectin

1. In a large bowl combine mashed kiwifruits, sugar, and lime peel. Let stand for 10 minutes, stirring occasionally.

2. Meanwhile, in a small saucepan combine lime juice and the water. Stir in the pectin. Bring to boiling over high heat. Boil hard for 1 minute, stirring constantly. Add pectin mixture to the fruit mixture, stirring about 3 minutes or until sugar dissolves and mixture is not grainy.

3. Ladle jam into half-pint freezer containers, leaving a ½-inch headspace. Seal and label. Let stand at room temperature for 24 hours before storing.

4. Store in the freezer for up to 1 year or in the refrigerator for up to 3 weeks.

PER 1 TABLESPOON: 46 cal., 0 g fat, 0 mg chol., 1 mg sodium, 12 g carb., 0 g fiber, 0 g pro.

MASH IT UP

When a jam recipe calls for mashed or crushed fruit—as the recipes on these pages do—a plain old-fashioned potato masher does the trick in a snap.