Kiwi jam making, kiwi jam practice

Kiwi jam is a jam made with kiwifruit, lemon, sugar, maltose and other ingredients.

Method 1. Ingredients: kiwifruit, lemon, sugar, maltose.

Method: 1. Peel and cut the kiwi into pieces and put it in the milk pot, add about 1 3 weight of white sugar to the kiwi pulp, and slowly boil over medium-low heat.

Stir constantly while cooking so that it doesn't stick to the bottom of the pan.

2. Cook until all the kiwi fruit is soft, squeeze in a few drops of lemon juice and skim off the foam.

3. Add an appropriate amount of maltose to adjust the sweetness, and continue to boil until the kiwifruit is all melted and the concentration is moderate.

After cooling, put it in a sterilized oil-free and waterless sealed jar and store it in the refrigerator.

Note: 1. When cutting kiwifruit, remove the white core inside, because that part can't be boiled no matter how you cook it, which will affect the taste.

2. The amount of white sugar can be adjusted by yourself, and the large amount of white sugar will be the more water in the jam. If the amount of sugar is small, the water content of the jam will naturally be less.

Generally, the amount of sugar used in jam is about 1 2 1 3 of fruits.

3. White sugar also has the effect of preservatives, so the amount should not be too small.

Practice 2. Ingredients:

1000g of kiwifruit (750-800g after peeling and removing seeds), 380g of sugar, juice of half a lemon.

Method: 1. Prepare the kiwifruit and wash it.

2-6. Cut off the two ends of the kiwifruit, peel it from top to bottom with a knife, and then remove the heart of the white part in the center, the visual effect is the best.

Figure 6 shows a comparison of kiwifruit with no seeds removed and kiwifruit with seeds removed.

7. Cut the kiwi into small cubes, add sugar and half lemon juice.

8. Refrigerate and marinate overnight (fruits are acidic, preferably in glass containers).

9. Pour the kiwifruit into the pot the next day, bring to a boil over high heat, then turn to low heat and continue to cook.

10. Remove the foam on the kiwi jam halfway, and stir constantly when cooking to avoid sticking to the bottom of the pot.

11. Cook to 103 degrees, see how viscous the jam is, if it feels sticky, you can stop, if it feels a little thin, continue to cook for a while.

12. Cooked.

13. The bottle should be sterilized in advance, I washed the bottle and put it in the oven for sterilization, the oven does not need to be preheated, directly adjusted to 110 degrees, 15-20 minutes.

14. Put the jam into the bottle while it is hot and close the lid upside down.

15. If you don't eat jam for a short time, you can keep it refrigerated for several months.

Tips: 1. Many people will reduce the amount of sugar in the jam, in fact, the sugar is not easy to spoil with more jam, the sugar content on the book is about 50-60%, my recipe has reduced the sugar, it is recommended that there is no need to reduce it, the taste is very good.

2. The jar of jam should be sterilized in advance, I prefer the method of disinfection in the oven, because the bottle is dry after baking for a while, and there is no interference from water.

3. It is said that the bottle filled with jam should be placed at room temperature for 3 days after being upside down, and then refrigerated in the refrigerator for better results.

Kiwi jam, kiwi fruit is rich in vitamin C, dietary fiber and minerals and other nutrients, and the fat content is low, which is very helpful for bodybuilding and beauty. Tips: The white core inside the kiwi fruit is difficult to boil, so you need to remove it when dicing it so as not to affect the taste.

1. Choose kiwi fruit that is more ripe, but not a little rotten.

2. Peel and cor the kiwifruit, process it cleanly, and cut the cleaned kiwifruit into pieces.

3. Stir with a material press.

4. Prepare the white sugar.

5. Pour the crushed kiwi puree into the bread bucket, add caster sugar, and put it in the bread machine.

6. Select the "Jam" function to start the production process.

7. When there are 10 minutes left in the program time, squeeze in half a lemon juice.

8. Wait for the kiwi soup to thicken and the surface to be shiny.

Suggestions: 1. Kiwifruit is soft if it is ripe through the core, but it will still not boil when put in the pot, it is recommended that if you don't want to waste it, you can grind it into a puree before boiling.

2. There will still be some fruit after chopping and cooking with a spoon, so it is recommended to put it in a fresh-keeping bag and grind it with a rolling pin.

3. It is best to blanch the bottle or jar used for jam with hot water before use, and then control drying, or wipe it clean with kitchen paper before filling the jam.

4. Seal and refrigerate for storage.

Ingredients: 7 kiwi fruits, appropriate amount of sugar1. First, prepare the kiwi.

2. Then, peel the kiwifruit.

3. Then, slice the kiwifruit.

4. Then, put the kiwi pulp in the pot.

5. Then, add the white sugar to marinate for about 2 hours.

6. Then, pickling will allow the kiwi to precipitate pectin.

7. Then, turn the pot on low heat.

8. Then, dissolve the sugar, turn the spatula and let the kiwi fruit cook until soft.

9. Finally, wait for the water to evaporate, boil it into jam, and solve the problem.

The main ingredient: four kiwi fruits, 40 grams of sugar, and 50 grams of rock sugar.

Homemade kiwi jam recipe step 1Ripe kiwi peeled and crushed pulp. space2.

Add the sugar and marinate for a while. space3.Pour into a stainless steel pot and bring to a boil over high heat.

space4.Add rock sugar to taste. space5.

After the rock sugar is dissolved, turn to low heat and stir constantly until the water is exhausted and the sauce becomes viscous. space6.Let cool and bottle.

It can be used to make egg rolls, spread bread, bread filling, etc.

ForewordIt's not the first time I've made jam, it's still the old way. This time the yellow core kiwi is used, so the finished product is golden yellow, and if the green kiwi is used, the finished product is a light green.

Main ingredients: 1000g net weight kiwifruit, half a yellow lemon;

Excipients: 450g rock sugar

Kiwi jam.

Prepare the materials. Slice the lemon and squeeze the juice for later use.

Day 1: Kiwi cut off the two ends.

Peel the kiwi.

Weigh 1000 grams netly.

Cut off the white core in the middle.

Cut the pulp into cubes and then dice them. Place in a container and add the caster sugar.

Pour in the lemon juice.

Refrigerate and marinate for 10-12 hours.

Day 2: Marinated kiwi broth.

Put the pickled kiwifruit and soup into a copper pot or stainless steel pot and bring to a boil over high heat.

When boiling, the jam will produce an astringent juice, which is removed with a strainer. Try to remove the astringent juice as much as possible without affecting the taste of the jam.

Stir with a wooden spatula from time to time, turn to medium-low heat after boiling and maintain the boiling state.

Boil another pot of boiling water, and wash the jam jar with clean water first. Put it in boiling water and sterilize it for 5 minutes and take it out.

Place upside down to dry until the water has completely evaporated.

Heat continuously, stirring.

When the jam has a viscous consistency, continue to cook for 5 minutes until the jam begins to become very thick, measure the end temperature of the jam to 103 °C with a thermometer, and the jam boils and the sugar solidifies, (this is the highest temperature of the jam, which has a sterilizing effect) depending on the state of the jam has thickened, the amount is reduced than the original, and the heat is turned off. Place hot in jam jar and turn upside down.

Tips: Pick fresh kiwifruit. It is not soft to pinch.

Foreword: I can't stop eating the jam I made, first peaches and apples, and then the grapefruit jam and grape jam made by Sister Lu, the taste is good. It happened that there was a kiwi fruit at home, so I consulted Sister Lu and made sweet and sour kiwi jam. Kiwi fruit, also known as kiwifruit, it is considered to be the fruit with the highest nutrient density, eating two kiwifruit a day can supplement the calcium in the body, enhance the body's absorption of food, and improve sleep quality.

The slight acid in kiwifruit can promote gastrointestinal movement, reduce flatulence, and improve sleep. Kiwifruit can also suffer from loss of appetite, indigestion, nausea and vomiting, as well as fever, jaundice, thirst, stone shower, hernia, hemorrhoids and other symptoms.

Ingredients: 10 kiwifruit, 1 tomato, half a lemon;

Excipients: 300g of rock sugar

Kiwi jam.

Cut the kiwi in half.

Use a spoon to gently scoop out the pulp and set aside.

Slightly boil the tomatoes in boiling water and remove the skin.

Cut the peeled tomatoes into small cubes.

Cut the kiwi pulp into small cubes, add the chopped tomatoes, and then add the smashed old rock sugar (its utility yellow.

Rock sugar is the best, I don't have it at home, so I have to use old rock sugar), mix well.

Put the mixed pulp in the refrigerator and marinate for more than 8 hours (I pickled it in the afternoon, and I didn't have time to boil it until the next morning).

This is the flesh after pickling, and there is a lot of water.

Put the marinated pulp in the pot and start boiling, at the beginning the water can be more hot, and let it boil slowly (no iron pot).

After opening, skim off the floating dust.

Add half a lemon juice while it has boiled for twenty minutes.

After boiling, the water will become less and less, and there will be more and more resistance, so keep stirring to prevent it from sticking.

When it is boiled to a very thick temperature, the temperature is 103 degrees, at this time the pectin can be well solidified, and it is filled into a glass bottle that has been boiled in boiling water without oil and water.

Tighten the cap tightly and turn it upside down. Refrigerate and store after cooling. After refrigeration, it will taste good (o).

Tips: Kiwi cut in half, dig with a spoon to easily remove the flesh completely;

The pulp is cut into large pieces, and it is not easy to boil when the jam is boiled, and the taste is very good when eating.

Tomatoes are easy to peel when boiled in hot water.

Kiwifruit is rich in vitamins and minerals and is highly nutritious. Known as the king of vitamin C. The jam made with kiwi fruit is sweet and sour, with a unique flavor and is a good accompaniment to meals.

However, commercially available kiwi jam mostly contains grains, and the grains are sour and astringent, which affects the taste. Here is an introduction to the production method of seedless kiwi jam, the tools used are simple, and the process is simple and easy to learn.

1. Process flow: raw material selection, cleaning, peeling, juice squeezing, weighing, sugar concentration, bottling while hot, sealing the finished product.

Second, the key points of operation:

1. Raw material selection: select fully ripe (soft-touched) fruits as raw materials, and eliminate unqualified fruits such as rot, fermentation, and raw enzymes.

2. Cleaning: wash sediment and other debris.

3. Peeling: Peeling by hand.

4. Squeeze the juice: fold the clean gauze into 2-4 layers, put the peeled fruit into the gauze to squeeze out the kiwifruit juice, add a small amount of water to squeeze the residue again, and then discard the residue.

5. Weighing: Weigh the extruded kiwifruit juice, and then weigh the same weight of white sugar for later use.

6. Sugar concentration: put the kiwi juice into the pot to boil, start to add sugar when boiling for about 5 minutes, stir while adding sugar and continue to concentrate, when you put the chopsticks into the pot, and then lift it vertically, there is kiwi juice on the chopsticks, and slowly slide down to indicate that it is cooked.

7. Bottling and sealing: The glass bottle should be boiled and sterilized first, and then the boiled kiwi sauce should be packed into the bottle while it is hot (the bottle and sauce are hot) (do not fill it too full, keep a part of the hot air in the bottle, and make a certain vacuum in the bottle after cooling), and then seal it, turn the bottle upside down while it is hot, and flip it after cooling, so that the upper part of the bottle that is not full can also be sterilized.

Third, the quality of the finished product:

The finished kiwi jam is yellow-green, shiny, uniform, sweet and sour, and has the good flavor that kiwi jam should have, with no burnt taste and no peculiar smell. The sauce is viscous and can be slowly dispersed when placed on a horizontal plane, but it does not secrete juice and has no sugar crystals.

<> "Kiwi seeps up jam."

Ingredients: Kiwi 1000g (about 9 pieces)

Rock sugar 100g sugar (can be adjusted according to taste).

Lemon juice 30g (reducible).

30g of starch water (to increase viscosity, optional).

Steps: 1. Peel the kiwifruit and cut it into small pieces, and remove the hard heart in the middle (the taste will be better).

2. Add all the ingredients to the bread maker and select the jam mode.

3. Prepare a dry sealed jar, pour it after cooling, and refrigerate it.

Ingredients: 7 kiwi fruits, appropriate amount of sugar1. First, prepare the kiwi.

2. Then, peel the kiwifruit.

3. Then, slice the kiwifruit.

4. Then, put the kiwi pulp in the pot.

5. Then, add the white sugar to marinate for about 2 hours.

6. Then, pickling will allow the kiwi to precipitate pectin.

7. Then, turn the pot on low heat.

8. Then, dissolve the sugar, turn the spatula and let the kiwi fruit cook until soft.

9. Finally, wait for the water to evaporate, boil it into jam, and solve the problem.

Here's how kiwi sauce is made:

Ingredients: 1000 grams of kiwifruit.

Excipients: half a yellow lemon, 500 grams of rock sugar.

Steps. 1. Peel the kiwifruit.

Steps. 2. Cut off the white core in the middle of the kiwifruit.

Steps. 3. Cut the kiwi pulp into cubes and add 500 grams of rock sugar.

Steps. 4. Add the lemon juice of half a lemon.

Steps. 5. Stir well and marinate for 12 hours.

Steps. 6. Boil the pickled kiwifruit and the soup over high heat.

Steps. 7. Take a clean, water-free, oil-free glass bottle with a lid.

Steps. 8. After boiling the jam until it is viscous, put it in a glass bottle and seal it with a cap.

Steps. 9. The production is completed.

1 kiwi can be made into jam, and the taste is particularly delicious, you need to pay attention to the appropriate amount of sugar when making, because kiwi also has a sweet taste, adding too much will make your mouth greasy.

Kiwi fruit is named kiwi because the macaque likes to eat; It is also said that it is named because the skin of the fruit is covered with hair, which looks like a macaque, and it is a fruit with fresh and tender quality, rich nutrition and delicious flavor.

Kiwi has a soft texture and a sweet and sour taste. The taste is described as a mixture of strawberry, banana, and pineapple. In addition to containing organic substances such as kiwi nut, proteolytic enzymes, tannin pectins and sugars, as well as trace elements such as calcium, potassium, selenium, zinc, germanium and 17 kinds of amino acids required by the human body, kiwifruit is also rich in vitamin C, grape acid, fructose, citric acid, malic acid and fat.

2 Ingredients: 7 kiwifruit.

Excipients: 350g of sugar.

Steps for the preparation of kiwi jam:

1.Prepare the kiwifruit, peel it and cut it into slices for later use.

2.Put the kiwi pulp in the pot, add white sugar and marinate for about 2 hours, the pickling will make the kiwi precipitate pectin.

3.Turn the heat on low and turn the spatula to bring the kiwi until soft. Wait for the water to evaporate and boil into a jam.

31. White sugar should be put in according to the sweetness and sourness of kiwifruit or its own taste, and the amount of sugar can be adjusted by itself. The amount of white sugar is small, and the water content of the jam will naturally be less, and the general amount of sugar used in jam is about 1 2 1 3 of the fruit.

2. When cutting kiwifruit, remove the white core inside, that part can't be boiled no matter how you cook it, which will affect the taste.

3. White sugar also has the effect of preservatives, so the amount should not be too small.