Kiwi jam
Overview
This is not the first time I’ve made jam, it’s the same old method. This time I used yellow core kiwi, so the finished product is golden yellow. If I use green kiwi, the finished product will be light green.
Tags
Ingredients
Steps
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Prepare materials.
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Cut the lemon in half, squeeze the juice and set aside.
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Day 1: Cut off both ends of the kiwi fruit.
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Peel the kiwi fruit.
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Weigh the net weight 1000 grams.
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Cut off the white core in the middle.
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Cut the pulp into cubes and then dice. Put it in a container and add rock sugar.
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Pour in lemon juice.
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Refrigerate and marinate for 10-12 hours.
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The next day: pickled kiwi soup.
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Put the pickled kiwi fruit and soup into a copper or stainless steel pot and cook over high heat.
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Stir occasionally with a wooden spatula. Once boiling, reduce the heat to medium-low and maintain a boil.
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Place upside down to dry until the water has completely evaporated.
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When the jam has a viscous consistency, continue to cook for 5 minutes until the jam begins to become very thick. Use a thermometer to measure it and reach 103°C, the end temperature of jam boiling sugar solidification. (This is the highest temperature of jam and has a sterilizing effect.) If the jam is thickened, the portion size should be reduced than before, and turn off the heat. While still hot, put into jam bottles and invert.
