Hardy kiwi (Actinidia arguta) can be grown in Wisconsin, adding a touch of tropical flavor to our backyard organic gardens.
Hardy to – 25 degrees, it is necessary to have both male and female plants to produce flowers and fruit. Typically it takes between 3 to 5 years for the vines to be mature enough to begin producing. The first fruiting may be small, but over time the vines are prolific producers. Grown in full sunshine to partial shade, hardy kiwi is a perennial vine that needs a strong support as it can grow to 15 feet long.
Hardy kiwi have tiny black seeds and thin, fuzz-free skin that is often green, but can also be reddish or purple. There’s no need to peel these table grape sized fruits as the whole fruit is edible. Allow the hardy kiwis to ripen at room temperature, they are ready when slightly soft to the touch.
6 cups chopped kiwi (hardy kiwi does not need peeling)
2 cup unsweetened pineapple juice
2 package of powdered pectin
3 cups of sugar