About this recipe:Hi this jam is beautiful. Some think it looks pretty with a deep mossy green color and black flecks, others don't. However, it's all about the flavour. I don't advocate the use use of pectin as it causes a hard set and spoils the flavour of any jam. Go for soft set, as "Bonne maman" do. I do not recommend using food colouring either, as I don't see the point of adulterating home made food with unnatural ingredients
For 1 kg of sugar use 1200- 1250 g of peeled kiwis. If the kiwis are not fully ripe remove the central white cores.
1 lemon, juiced
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Peel and chop the kiwis. If you like a smooth jam you can zap the kiwis in a blender . Place in a large bowl.
Cover the fruit with the sugar and lemon juice. Cover and Leave overnight. This will draw the pectin in the fruit out.
Next day, pour the contents of the bowl into a preserving pan and boil. You will need to set aside at least 20 min of boiling time, and stir it regularly. Test for a set by putting some of the liquid onto a cold plate.
Pour Into sterilised jars and cover.
Eat and enjoy. Great on toast on scones with cream.