Kiwi Jam
10 servings
60 minutes
Kiwi jam is an exquisite blend of sweet and sour flavor with a delicate texture. Its origins trace back to European cuisine, where fruit jams serve as a wonderful addition to breakfasts and desserts. The bright green flesh of kiwi intertwined with the softness of banana creates a harmonious balance of taste. Adding lime juice gives the jam a refreshing citrus note, while gelatin ensures the right thickness. This jam is perfect for serving on toast, in baked goods, or as an addition to yogurt. Thanks to the natural acidity of kiwi, it retains freshness for a long time, and its rich flavor makes every spoonful a true gastronomic delight.
1
Cut the kiwi into small pieces, 1x1 cm. Put them in an enamel pot where you will later cook the jam. A tip about kiwi: it's better to choose firm ones with a bit of acidity. The first time I took firm sweet ones, but the jam turned out too sweet.
- Kiwi: 10 pieces
2
Cut the bananas and put them in the same pot. The bananas should be medium density and ripe. Regular feeding bananas will do, as small dessert bananas will distract from the kiwi's flavor; we only need to add thickness.
- Bananas: 4 pieces
3
Slightly mash with a fork or pestle. Don't overdo it; it's tastier when the jam isn't completely pureed but has chunks.
4
Then mix everything with sugar and gelatin and place it over medium heat. No need to add water, kiwi gives excellent juice.
- Sugar: 500 g
- Gelatin: 3 teaspoons
5
Bring to a boil and cook for 5-7 minutes. During the process, add lime juice. You can substitute it with lemon juice, which is more aromatic.
- Lime juice: 3 tablespoons
6
That's it. You can pack it into sterile jars and seal them.