Kiwi jam
Published on 11 April 2014
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
INGREDIENTS
Kiwi, preferably local
Sugar
Lemon
I peel and weigh kiwi; I had 1 kg pulp.
I cut small pieces.
I add half the pulp weight in sugar, here 500 g. For sweeter jam, use 1 kg pulp and equal sugar weight.
I boil; mine thickened in 10 minutes, depending on kiwi water content.
I add juice of 1 lemon and boil to desired thickness.
I fill jars sterilised under boiling water for half an hour.
I close and invert 5 minutes to create a vacuum seal.
I turn upright and cool. Delicious on breakfast bread, with its bright green colour.
Kiwi, preferably local
Sugar
Lemon
I peel and weigh kiwi; I had 1 kg pulp.
I cut small pieces.
I add half the pulp weight in sugar, here 500 g. For sweeter jam, use 1 kg pulp and equal sugar weight.
I boil; mine thickened in 10 minutes, depending on kiwi water content.
I add juice of 1 lemon and boil to desired thickness.
I fill jars sterilised under boiling water for half an hour.
I close and invert 5 minutes to create a vacuum seal.
I turn upright and cool. Delicious on breakfast bread, with its bright green colour.
Original source: https://incucinaconlilly.com/2014/04/11/marmellata-di-kiwi-2/
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