Kiwi jam

This simple kiwi jam has a fresh, sweet flavour and is delicious on bread or crackers. Thanks to its slightly tart character, the jam also goes well with chicken or turkey, for example as a fresh counterpoint to cold leftover poultry.

Serves: approx. 2–3 small jars
Preparation: 20 minutes
Cooking: 10 minutes
Total time: 30 minutes

Ingredients

• 500 g kiwis (weight without peel)
• 350 g granulated sugar
• Juice of ½ lemon

Preparation

• Clean the jam jars and lids thoroughly with hot water and washing-up liquid.
• Rinse them with clean water.
• Then place them for a few minutes in boiling water or in a preheated oven (approx. 120 °C) to sterilise them.
• Leave the jars to drain upside down on a clean cloth until you are ready to fill them, or keep them warm in the oven.
• Peel the kiwis and remove any hard or damaged parts.
• Cut the fruit into small pieces.
• Squeeze the half lemon and set the juice aside.

Method

1. Cook the kiwi until soft
   Put the kiwi pieces with the lemon juice into a large, heavy-based pan. Bring slowly to the boil over a medium-high heat, stirring occasionally. Cook the kiwi until the fruit is soft and partially breaks down.
2. Add sugar and reduce
   Add the sugar to the softened kiwi. Stir until the sugar has dissolved and bring back to the boil. Then let the jam simmer (bubble gently) for about 8–10 minutes. Stir regularly to prevent it sticking. The jam will thicken slightly; bear in mind that it will thicken further as it cools and will remain fairly soft.
3. Fill the jars
   Remove the pan from the heat and, if necessary, carefully skim off any foam on the surface with a spoon. Pour or spoon the hot jam into the hot, clean jars to just below the rim. Wipe any spilled jam from the rim and screw the lids on tightly.
4. Let the jars cool
   Immediately after filling, turn the jars upside down for a few minutes. Then turn them upright again and let them cool completely at room temperature. As they cool, the lids will seal under vacuum.
5. Serve and store the jam
   Store the sealed jars preferably in a cool, dark place (larder or cellar). Store an opened jar in the fridge and use it within a few weeks. Serve the kiwi jam on bread, toast or crackers, or as a fresh, sweet accompaniment to cold chicken or turkey.