1. Prepare materials.
2. Cut the lemon, squeeze the juice and set aside.
3. Day 1: Cut off the kiwi fruit in two.
4. Weigh the net weight 1000 grams.
5. Cut off the white fruit core in the middle.
6. Cut the pulp into cubes and then dice. Put it in a container and add rock sugar.
7. Pour in lemon juice.
8. Refrigerate and marinate for 10-12 hours.
9. Day 2: Pickled kiwi juice.
10. Put the pickled kiwi fruit and the soup in a copper pot or stainless steel pot and boil it over high heat.
11. When boiling, the jam will produce astringent juice, which is removed with a strainer. Try to remove the astringent juice as much as possible without affecting the taste of the jam.
12. Stir with a wooden spatula from time to time, turn to medium-low heat after boiling, and maintain the boiling state.
13. Boil water in another pot, and wash the jam jar with clean water first. Sterilize it in boiling water for 5 minutes and take it out.
14. Let it stand upside down to dry until the moisture has completely evaporated.
15. Continue to heat and stir.
16. 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.
Tips:Pick fresh kiwi fruit. It's not soft to pinch.
