Kiwi Jam
Baking and Desserts • European
Description
Before you start making the jam, it's best to begin sterilizing the jars in advance if you plan to preserve it for later. By the way, the photo of the finished jam is not mine yet; I will replace it in a couple of days.
Ingredients
- Kiwi 10 pieces
- Gelatin 3 teaspoons
- Bananas 4 pieces
- Sugar 20 oz
- Lime Juice 3 tablespoons
Step-by-Step Guide
Step 1
Cut the kiwi into small pieces, about 1x1 cm. Place them in an enamel pot where you will cook the jam. A tip regarding kiwi: it's better to choose firm ones with a bit of tartness. The first time I used sweet, firm ones, but the jam turned out too cloying.
Step 2
Slice the bananas and add them to the same pot. The bananas should be medium-firm and ripe. Regular bananas will work well, as small dessert bananas will distract from the kiwi flavor; we only need them to add thickness.
Step 3
Gently mash with a fork or pestle. Don't overdo it; the jam tastes better when it's not completely pureed but has some chunks.
Step 4
Then sprinkle everything with sugar and gelatin and place it over medium heat. There's no need to add water; the kiwi releases plenty of juice.
Step 5
Bring to a boil and cook for 5–7 minutes. During this time, add the lime juice. You can substitute it with lemon juice, which has a stronger aroma.
Step 6
That's it. You can pour it into sterilized jars and seal them.
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