Kiwi jam is a delicious jam, made with just four ingredients: kiwis, apples, sugar and lemon. Kiwi jam is truly exceptional and very simple to prepare. Its uses are endless: you can use it for stuffing torti, kejkijiet tal-frottsempliċiment spread on breadjew kif delicious accompaniment għall semi-hard cheeses such as Asiago or Monteveronese. The best time to prepare it is in Ħarifa, when the kiwis are ripe, sweet and juicy. To preserve kiwi jam will be needed sterilize the glass jars and use new lids to avoid any contamination. Kiwi jam is a homemade preparation that requires very few precautions, ready in a short time and with guaranteed results.

Preparazzjoni

1

Carefully peel the kiwi and the apple, also removing the core of the latter. Cut the fruit into pieces, even irregular ones.

2

Put the fruit, sugar and lemon juice into a thick-bottomed saucepan.

3

Bring to medium heat and cook, stirring constantly, until the fruit begins to soften.

4

Blend the mixture using an immersion blender, until you get a smooth puree.
If the puree is too runny, continue cooking until it thickens.

5

While the jam is cooking, proceed to sterilize the jars: place them in a large pot full of water and bring them to the boil for about 20 minutes. Then remove them with the help of kitchen tongs and let them dry.

6

When the jam is cooked, pour it into glass jars, filling them up to ½ centimeter from the rim. Close with the appropriate lids and turn them upside down until completely cooled.
In this way the vacuum will be created for preserving the jam.

Pariri u pariri

You can keep your kiwi jam in the still closed jars for approx xhur 6. Once opened, keep it in fridge and consume it within 7-8 jiem. We therefore advise you to prefer several small jars to a single large jar.

Kiwi is a very acidic fruit. Using the apple will help reduce acidity.

You can decrease the amount of sugar to your liking, but cooking times will be longer.

You can also add spices to the mixture, such as cinnamon or a pinch of clove powder, to obtain more particular tastes. We advise you to add, if you like, ½ teaspoon grated fresh gingerjew pinch of pepperto make your jam perfect as an accompaniment to soft, hard and semi-hard cheeses!