Kiwi fruit Jam

*PerFECT!~!* I thought to myself as I flipped through this months Food Idea's Magazine. They had a 2 page write up on Kiwi Fruit which I happened to have a bag full of. They have been left lying in the refrigerator going to waste for almost a week. I've never really thought much about using the bright green fruit other than in salads or in breakfast yogurts and cereal. Eating too many of them fresh on its own can be a little "blah-boring" at times.
Here is a couple of Kiwi-facts as quoted from the magazine; which gave me a little silent "waaAaaHhhhh" in my clueless head.

Kiwifruit (anticidia deliciosa) is a Chinese native called 'yang tao', also known as "CHinese Gooeseberry" in English. Yang Tao seeds were brought to New Zealand in the early 20th century where they were commercially grown and called "kiwifruit', the name that would be adopted officially by international trade in 1974. Today kiwifruit is grown all over the world.

Now that we're done with the origins of the furry little tangy fruit; I shall proceed with the "What-to-do-with-them's"
Kiwi fruit Jam
(There was a jam recipe in the magazine, but being the recipe-rebel that I am; I didn't stick to it. I made a simpler version of my own. It turned out really well!)

1 large red apple diced
5 kiwi's diced
3/4 cup sugar
2 tbsp lime juice

Cook all ingredients in the microwave for 10 minutes on high, removing and giving it a little stir every 2-3 minutes. Pour mixture from the microwave safe bowl into a blender and pulse till solid parts are less chunky. (It really depends on how you want your jam; thick? liquid puree?) Follow your instincts. Keeping in mind that the jam will thicken after it cools down. Pour the blended mixture back into the microwave bowl and cook for another 2 minutes. Leave it to cool before storing it in a jar.Here's another idea,
Kiwi and Mango Salsa
It goes well diced fresh with;

Fresh mango
diced cucumber
lime juice
olive oil
chilli

Mix as a salsa over barbecued fish or chicken.