Having made a couple of jars of kiwi jam last year to see what it was like and if our guests liked it, this year we have upped production and made a few more. This is such an easy jam to make with a good set, here’s how we made it!
You will need the following ingredients:3kg ripe French kiwis Juice of 2 large lemons 2.5kg sugar
1. Remove the brown fury skin of the kiwis, cut into quarters and place in a large saucepan with the lemon juice.
2. Bring the fruit to the boil giving it the occasional stir and cook until the fruit is soft.
3. Add the sugar, stir until all the sugar has dissolved, bring to the boil until setting point is reached, if you don’t have a thermometer to indicate this, after about 5 mins of boiling put a tea spoon of the jam onto a cold saucer, once it has cooled it should show signs of setting, if not repeat the test after a few more minutes of boiling.
4. Once you are happy the jam has reach setting point pour the boiling jam into clean jars (we don’t sterilise the jars or lids, just wash them in hot soapy water or in the dishwasher as the boiling jam will sterilise the jars), put the lid on immediately and turn the jar upside-down, this will sterilise the lid (a tip from a French friend). After a few minutes turn the jars the right way up, once cool store in a cool place and it should keep for months!