kiwi jam
Every Chinese New Year is a day when fruits are flooded. The whole family is busy "destroying" the fruits in the home, but the one that gives us the most headache is kiwis. I know that vitamins are rich and have many benefits, but most of them are so sour that it is difficult to eat a second one. Seeing each one become soft and rotten, I made this jar of kiwi jam at the instigation of my mother.
Recipe Recommendations
- sweet and sour
- cook
- three-quarters of an hour
- simple
Steps for kiwi jam
1
Wash and peel the kiwi fruit, cut the pulp into small dices, mix well the fruit with 1 tablespoon of white sugar, and let it rest for more than an hour to allow the pectin to separate out;
2
Then move into the pan, add 2 tablespoons of water, and cook over low heat until the pulp is soft and rotten;
3
Squeeze with a spoon (or let it cool and use a cooking machine to make it smoother), continue to heat over low heat and keep stirring;
4
Stir until it is 80% thick, squeeze in appropriate amount of lemon juice, stir well to increase the fragrance;
5
Let the water evaporate and become very sticky.
6
Pour it into a water-free, oil-free glass jar while hot.
7
After that, seal and cool to room temperature and transfer to the refrigerator for refrigeration.kiwi jam Make Tips
It can be stored for 1 month each time with a clean spoon.