Kiwi Jam

Kiwi Jam

by Mingyue Dance Tsing Yi

4.9 (1)
Favorite

Difficulty

Easy

Time

30m

Serving

2

It's not the first time to make jam, it's the old way. This time I use yellow core kiwi, so the finished product is golden yellow. If green kiwi is used, the finished product is light green. "

Ingredients

Kiwi Jam

1. Prepare materials.

Kiwi Jam recipe

2. Cut the lemon, squeeze the juice and set aside.

Kiwi Jam recipe

3. Day 1: Cut off the kiwi fruit in two.

Kiwi Jam recipe

4. Peel the kiwi fruit.

Kiwi Jam recipe

5. Weigh the net weight 1000 grams.

Kiwi Jam recipe

6. Cut off the white fruit core in the middle.

Kiwi Jam recipe

7. Cut the pulp into cubes and then dice. Put it in a container and add rock sugar.

Kiwi Jam recipe

8. Pour in lemon juice.

Kiwi Jam recipe

9. Refrigerate and marinate for 10-12 hours.

Kiwi Jam recipe

10. Day 2: Pickled kiwi juice.

Kiwi Jam recipe

11. Put the pickled kiwi fruit and the soup in a copper pot or stainless steel pot and boil it over high heat.

Kiwi Jam recipe

12. Stir with a wooden spatula from time to time, turn to medium-low heat after boiling, and maintain the boiling state.

Kiwi Jam recipe

13. Let it stand upside down to dry until the moisture has completely evaporated.

Kiwi Jam recipe

14. When the jam has a consistency, continue to cook for 5 minutes until the jam begins to become very thick. Use a thermometer to measure the temperature to 103°C, the end temperature of the jam and the sugar solidification (this is the maximum temperature of the jam, which has a sterilization effect). The jam is thick and the amount is smaller than before. Turn off the heat. Put it into the jam jar while it is hot and pour it down.

Kiwi Jam recipe

Tips:

Pick fresh kiwi fruit. It's not soft to pinch.

Comments

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Kiwi Jam

Net Weight Kiwi, Yellow Lemon, Crystal Sugar