How to make kiwi jam, how to make kiwi jam

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.

The kiwifruit I bought back was too hard and sour at first, but after a few days, it tasted good, but sometimes it was easy to spoil. So it is easy to get rid of kiwi jam because the taste is very good, and the sweet and sour taste also matches your taste. (Kiwi fruit is named kiwi because macaques like 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.

Ingredients for 2 people.

7 kiwis.

Accessories. 350 grams of sugar.

Step 1: A complete list of kiwi jam preparations.

Prepare the kiwi.

Step 2 Kiwi Jam Preparation **.

Shelling. Step 3: Homemade kiwi jam.

Slice. Step 4 Kiwi jam is a simple recipe.

Put the kiwi pulp in the pan.

Step 5: How to eat kiwi jam.

Add the white sugar to marinate for about 2 hours.

Step 6 How to make kiwi jam.

Pickling will allow the kiwi to precipitate pectin.

Step 7: How to fry kiwi jam.

Turn on a low heat. Step 8: How to cook kiwi jam.

Bring the sugar to a halt and turn the spatula to cook the kiwi until tender.

Step 9: How to stew kiwi jam.

Wait for the water to evaporate and boil into a jam.

Finished product drawing. Cooking skills.

Sugar should be added according to the sweetness and sourness of the kiwi fruit or your own taste.

1. Kiwi jam is used as a material.

Prepare about 10 kiwi fruits, 200 grams of sugar and an appropriate amount of honey, these materials are indispensable, if these materials are missing, then the taste of kiwi jam is not authentic enough. Although not many materials are used to make kiwi jam, it is important to ensure that these ingredients are of high quality, knowing that only high-quality ingredients can make authentic and delicious.

2. Kiwi jam method.

First of all, remove the outer skin of the prepared walnut, then use a fruit knife to cut it longitudinally, remove the white part in the middle, put the other parts in the bowl and cut it into small pieces, put it in the pot after cutting, boil it into jam, and then sprinkle the sugar and honey prepared before until it is boiled into a viscous shape, and then you can put it in a glassware and seal it, let it cool and put it in the refrigerator to refrigerate, and take it out when eating.

3. Kiwi jam features.

The finished kiwi jam is very sweet and delicious, especially because it has a very fragrant taste. Kiwi jam can be used as a food seasoning, especially when eating sliced bread, put some kiwi jam in it, not only to increase its taste, but also to make the nutrition more comprehensive. If you make kiwi jam yourself, you should feel more at ease than buying it from outside, after all, you don't add any preservatives to make it yourself, so you can eat it more confidently.

The kiwifruit has been left at home for a long time, and some of them have begun to spoil, which can hurt me, they are all bought with money, and after thinking about it, it is better to boil jam, and there is no jam in the refrigerator.

This not only avoids waste, but also continues its value, it is said that the essence is concentrated, it turns out that this is not false at all, after boiling jam, it stimulates the fruit aroma that kiwi should have, and the sweet and sour bread slices are delicious.

Ingredients: 3 servings.

8 kiwis.

Accessories. 100 grams of sugar.

Half a lemon. Step 1

Wash the kiwifruit, peel it and cut it into small pieces.

Step 2: A complete list of kiwi jam preparations.

Put it in a basin, pour in more than half of the white sugar and mix well until the kiwi fruit becomes soft and produces a lot of juice.

Step 3 Band the softened kiwifruit in a blender to get a creamier jam.

Step 4 Pour the beaten kiwi puree into the pot, squeeze in the lemon juice after boiling over medium heat, add the remaining sugar according to the taste, turn to low heat and slowly boil until viscous, during which you should keep stirring to prevent sticking to the pan, and turn off the heat when it is slightly thinner than the consistency you want.

When lukewarm, put it in a glass bottle that has been boiled in boiling water in advance, sterilized and thoroughly dried, and put it in the refrigerator after cooling.

Cooking skills. You can use an enamel pot, a glass pot, or a stainless steel pot to boil jam, but don't use an iron pot.

There are no preservatives in homemade jams, so consume them as soon as possible.

You can add white sugar, white sugar or rock sugar to the jam, and the amount of sugar added can be adjusted according to the taste of your family.

The jam will be thicker when refrigerated, so it's okay to cook it a little thinner than you want.

1. When using kiwifruit to make jam, you need to prepare 1 kg of fresh kiwifruit, and the prepared kiwifruit must be naturally ripe, fresh kiwifruit, so that the kiwi fruit will taste sweeter when making jam, and prepare 500 grams of sugar and half a lemon, and peel off the outer layer of the prepared kiwi with a fruit knife or special tools, and rinse the pulp with running water.

2. Rinse the washed kiwi pulp into small cubes and put it in a clean basin, add the prepared sugar to mix and marinate, and then squeeze out the lemon juice from the prepared lemon, and also put it into the kiwi pulp, the marinating time is about 12 hours, take a stainless steel pot after pickling, pour the pickled pulp into the pot and heat it to boil, slowly boil it into a thick sauce with low heat, and turn off the heat to cool down after boiling to get the kiwi jam you make.

Kiwi jam recipe tips.

1. When making kiwi jam, you can prepare 500 grams of rock sugar and 1500 grams of fresh kiwifruit, remove the prepared kiwi fruit from its outer skin, and then cut the obtained pulp into pieces, put it directly in a clean food processor, and let the food processor crush it into puree.

2. Take out the kiwi pulp after crushing and put it into the rock sugar to mix and marinate, and after the rock sugar is all melted, put it in a clean pot and heat it to boil, and then prepare an appropriate amount of lemon juice and honey, put it in the pot and cook it together.

。Peel and core the kiwifruit. The core is hard, which will affect the taste of the jam.

Dice the kiwifruit, put it in a glassware, sprinkle a layer of white sugar, increase or decrease the sweetness according to your preference, and squeeze half a lemon juice. Personally, I don't like it too sweet, and the jam needs to be a little sour to make it more aftertaste. This is the Dujiangyan red heart maca, which is originally very sweet.

If you put it in the refrigerator for more than 4 hours or overnight, a lot of raw juice will come out. You don't need a drop of water to do the whole thing!

Pour into a bread maker. The heating temperature of the bread machine is lower than that of the open flame, so the jam will not boil very dry, and the juice is relatively more, so adding a small amount of flour can not only collect the juice, but also make the jam look more glue and transparent, without affecting the taste. If it is boiled on an open flame, there is no need to add powder, reduce the juice over low heat, up to 103 degrees is the pectin freezing point, not too dry, and the sauce will naturally converge after cooling and refrigeration.

I don't have a special jam bottle, Lockle wash the oven at 200 degrees for 10 minutes to sterilize. Sweet and sour, the taste is just right, and it is better than supermarket goods. Eat all in a week.

The last step.

Precautions: Glassware throughout the process, acid corrosion resistance; Use a non-stick pan or stainless steel pot for an open flame, and stir constantly when boiling to prevent the pot from sticking; Boil and bottle while hot, leave some space, and explosion-proof bottles; Inverted glass bottles, cooled and placed at room temperature for half a day before refrigeration, it is said that they can be stored for a longer time; White sugar is a natural preservative, and it can be stored for a longer time if you put it more, and it is best to eat it within a week if you put it less; It is best to cover the bread machine with a layer of tin foil and cut off a few air outlets, otherwise the inner box will be stirred and covered all over. The above personal summary must continue to learn.

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.