No, sorry, not hot pants. Mr. Brown would be so unimpressed. But to be honest, my trunk-junk would inspire no one to say "holy hot damn, I gotta get that lady what she needs".
But I've got kiwis, so I do for myself.
Today's the day I decided that a lack of unsweetened kiwi jam in the store didn't have to mean a lack of unsweetened kiwi jam in my belly.
Cuz, well, I have a kitchen, don't I? And the addition of sugar to fruit is an abomination. A travesty. Not happening on my watch.
And also because when it comes to jams, baby, I likes it raw -- it was time to experiment with refrigerator/freezer jamming methods. [I should also probably mention that I have a small fear of canning/home preserving. I've done it many a time without issue, but too many stories of botulism and 'splosions make me hesitant to do it except when absolutely necessary.]
So, I gave it a shot. And it worked. And so I give you (and me ... mostly me) fresh refrigerator kiwi jam. And the world is a better place for it.
Because the fabulous Mr. John P. requested instructions, here they be.
** caveat :: giving instructions for this seems silly, as it's really the most straightforward thing in the world. I was lucky enough to score a very small amount of Instant Clear Jel from my friendly neighbourhood Asian grocer (the last of his supply! mercy...). It's not available in reasonable amounts for public use in Canada yet, and so I'm waiting until I can get some more, at which point I'll be experimenting with other flavours, textures, etc etc etc. I have big plans for donut-peach-and-ginger jam, and some gelled chutneys, and and and ... I also may try methods using agar agar in the interim. Yes, I have the jamming bug. But for now, here's the master... **
Kiwi refrigerator / freezer jam (unsweetened)
what you need ...
1 kilo of good, extra ripe kiwis
1/3 c. Instant Clear Jel
optional: stevia or sugar or other sweetener of choice, to taste (but then, of course, it won't be unsweetened, now, will it?)
what you do ...
Peel and roughly chop kiwis, then liquefy in your blender or food processor. Measure out 4 cups of the goo and transfer to a large bowl. Sprinkle Clear Jel over top and start stirring/whisking. I ended up stirring the jam for about 10 minutes, I don't know if longer or shorter is recommended, but there you have it. If your fruit is super juicy, add a bit more Jel (yay, common sense and personal judgment).
Let sit about 10 minutes, then once the jam has thickened considerably, pour it into sterilized jars and refrigerate or freeze right away. I got two 500 mL jars out of this, plus maybe a 1/3 c. which went into the little cruet.
All fresh, unpreserved jams will stay in the fridge for about 3 weeks, and months and months in the freezer.