For your tea time or breakfast, you can enjoy this delicious kiwi jam on your bread, cookies, or directly from the pot with a spoon! Honey brings sweetness and melts with the kiwi’s flavor…
Table of Contents
Level of difficulty: easy
Preparation time: 20 min
Cooking time: 16 min
Resting time: 12 h
Ingredients List for Kiwi Jam Recipe
For a pot of 13 ounces (375 g):
- 3 kiwis
- 1/3 cup (50g) strawberries
- 1/3 cup (50g) raspberries
- 1 dash of lemon juice
- 3 1/2 tbsp (75 g) lavender honey
- 1/2 cup (75g) sugar (special jelly)
- 1 tbsp ginger
Preparation: Kiwi jam
Wash and hull the strawberries.
Peel the kiwis and wash raspberries.
In a bowl, cut the kiwis and strawberries into pieces and add the raspberries.
Pour the lemon juice, the sugar, honey, and ginger and stir.
Cover the bowl with plastic wrap and let marinate in the refrigerator overnight.
The next day, in the sink, pour boiling water into the empty jam jar and the lid, then remove the water, turn the pot and lid on kitchen paper.
Pour the mixture into a non-stick skillet over high heat.
Cook for 6 minutes, stirring often.
Two minutes before the end of cooking, mash the flesh of the fruit with a fork.
Immediately after cooking, pour the jam into the jar, screw the lid firmly, and turn the pot up to complete cooling.
Tips
Kiwi jam
To check the grip of the jam, put a large drop of hot jam or jelly on a cold plate. Lean for a rapid spread. Now move the plate vertically. If the jam runs smoothly and is not liquid, it is cooked!
Drink Accompaniment
Tea, coffee or mead
Photo credit: © Eatwell101.com
Kiwi Jam Recipe
by eatwell101
Yield: For a pot of 13 ounces
Prep Time: 20 min
Cook Time: 16 min
Enjoy this delicious kiwi jam on your bread, cookies or directly from the pot with a spoon!
Ingredients
- 3 kiwis
- 1/3 cup (50g) strawberries
- 1/3 cup (50g) raspberries
- 1 dash of lemon juice
- 3 1/2 tbsp (75 g) lavender honey
- 1/2 cup (75g) sugar (special jelly)
- 1 tbsp ginger
Instructions
- Wash and hull the strawberries.
- Peel the kiwis and wash raspberries.
- In a bowl, cut the kiwis and strawberries into pieces and add the raspberries.
- Pour the lemon juice, the sugar, honey, and ginger and stir.
- Cover the bowl with plastic wrap and let marinate in the refrigerator overnight.
- The next day, in the sink, pour boiling water into the empty jam jar and the lid, then remove the water, turn the pot and lid on kitchen paper.
- Pour the mixture into a non-stick skillet over high heat.
- Cook for 6 minutes, stirring often.
- Two minutes before the end of cooking, mash the flesh of the fruit with a fork.
- Immediately after cooking, pour the jam into the jar, screw the lid firmly, and turn the pot up to complete cooling.
Recipe Notes
- To check the grip of the jam, put a large drop of hot jam or jelly on a cold plate. Lean for a rapid spread. Now move the plate vertically. If the jam runs smoothly and is not liquid, it is cooked!
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