Kiwi jam for the winter: a simple recipe, multicomponent options, and how to quickly clear a fluffy fruit

Wild tree-like creepers of the genus Actinidia growing in China with small fruits weighing 30 g each were brought to New Zealand in the 20th century. Thanks to the efforts of botanists who managed to increase the size of the fruit to 100 g and improve its palatability, kiwi appeared. This name was given to the fruit by breeder A. Ellison for its resemblance to the bird of the same name decorating the New Zealand logo.

Product benefits

Sour taste is a sign of ascorbic acid in the composition of kiwi. However, during heat treatment, this substance, which strengthens the immune system and blocks inflammatory processes, is destroyed. Nevertheless, other beneficial substances are preserved in the jam, albeit in a lower concentration, among which:

• Vitamin E - exhibits antioxidant properties, strengthens the immune system;
• Vitamin B1 - supports the normal function of the digestive, cardiovascular, nervous system;
• vitamin B2 - participates in the production of red blood cells, supports the health of nails, skin and hair;
• beta carotene - in the body is converted to vitamin A, improves visual function;
• magnesium - necessary for the functioning of the neuromuscular system;
• potassium - normalizes pressure, improves the function of the cardiovascular system;
• phosphorus - supports healthy teeth and bones, increases mental activity;
• cellulose - improves the function of the digestive system;
• flavonoids - exhibit antioxidant properties, strengthen blood vessels, improve the absorption of animal proteins;
• fruit sugar - reduce the glycemic index;
• phytochemical lutein - prevents age-related loss of vision.

The choice of the main ingredient

Do not be afraid of “bald” kiwis: these are the fruits of a special GOLD variety. Judging by the reviews, this variety has a more pronounced taste than the "hairy brothers", but also costs more.

Here are four more tips to help you make the right choice when buying an exotic fruit.

1. Elasticity. The fruits of the necessary ripeness should be slightly soft: too hard have not yet ripened and sour in taste, too soft - overripe, with loose flesh.
2. Smell. A good fruit has almost no aroma, if kiwi smells like wine, it is better to put it aside.
3. Skin. Must be without damage. Dark spots on the surface of the fetus are a sign of illness. Gray or gray-purple plaque indicates rotting fruit.
4. Peduncle. If, with light pressure on the fetus, fluid is released at the location of the peduncle, the kiwi will rot.

To implement a simple recipe for kiwi jam for the winter, in addition to fruit, you will need only citric acid and sugar. When using brown, the workpiece acquires a caramel shade, however, aesthetics treat a delicacy from an exotic fruit for its beautiful emerald shade, so many prefer to use white sugar as a sweet ingredient.

Chef's subtleties

A characteristic feature of the unusual kiwi jam is a refreshing sourness and a beautiful emerald shade. Taking note of three secrets, you can prepare a delicious original treat.

1. Instruments. Jam should be cooked either in an enameled or non-stick pan with a thick bottom, using a wooden spatula for stirring.
2. Banks In order to preserve the workpiece for a long time, the delicacy is packaged in glass containers previously washed with soda and sterilized in a steam bath, oven or multicooker. Pour the covers with boiling water or boil for five to ten minutes.
3. Layout Hot treat is distributed among the banks. To protect the workpiece from mold, you can put a circle cut out of waxed paper under the lid, after soaking it with cognac or vodka.

Kiwi Jam Recipe: 13 Options

Rinse kiwi with warm water and peel. It is easier to do this if you cut the fruit into two halves and get the pulp with a tablespoon.

Traditional

Features To implement the recipe, you need a minimum set of ingredients. The delicacy can be made without additives or enriched with spices, so that every time you get a new “sound”. Vanilla sugar, cinnamon, grated ginger, and star anise go well with an exotic fruit.

Components:

• Kiwi - 1.5 kg;
• sugar - 1 kg;
• citric acid - a teaspoon.

Technology

1. Cut the main ingredient into slices, mix with citric acid.
2. On a quiet fire, stirring, heat the mass until the fruit breaks apart.
3. Introduce sugar, boil, simmer for another 15-20 minutes over moderate heat.

Fast

Features To quickly make kiwi jam, you can prepare a treat with gelatin. This ingredient contributes to the rapid thickening of the mass and avoids prolonged cooking, preserving more vitamins.

Components:

• kiwi - five fruits;
• sugar - 180 g;
• lemon juice squeezed from one fruit;
• gelatin - a teaspoon.

Technology

1. Chop the kiwi into small cubes, mix with lemon juice, sugar and gelatin.
2. Boil and cook over low heat for five to seven minutes.

With lemon

Features To cook such a kiwi jam, you will need a lemon along with the zest, so first you need to wash the fruit with warm running water and soap.

Components:

• Kiwi - 1 kg;
• sugar - 900 g;
• water - 100 ml;
• lemons - two fruits.

Technology

1. Cut one lemon into thin circles, squeeze the juice from the second fruit.
2. Chopped citrus mixed with 100 g of sugar and add water.
3. Cook on low heat for ten minutes.
4. Cut the kiwi into circles and add to the lemon, pour in the lemon juice and fill in the remaining sugar, boil.
5. Gently transfer the mass to a ceramic container and keep at room temperature all night.
6. Transfer the workpiece to the pan again, boil again and simmer for 20 minutes.

With apple

Features Jam with the addition of apples is especially tasty if you take the fruits of sweet and sour varieties: "White filling", "Simirenko", "Antonovka".

Components:

• apples - 2 kg;
• kiwi and sugar - 1 kg each;
• lemon - one fruit;
• water is a glass.

Technology

1. Free the apples from the core and peel, cut into cubes, chop the kiwi in the same way.
2. Put the fruits in one bowl and season with juice squeezed from one lemon, add sugar, pour water, and leave for an hour.
3. Boil, cook over low heat for 25-30 minutes. Cool for six to eight hours.
4. Boil again and immediately remove from heat.

With banana

Features Kiwi and banana preserves consistency of jam. It is recommended to take ripe bananas: unripe fruits are not so fragrant, and the porridge-like texture and dark color of the ripe ones will negatively affect the consistency and appearance of the workpiece.

Components:

• kiwi - five fruits;
• banana - one thing;
• sugar - 200 g;
• lemon juice - three teaspoons;
• gelatin - a teaspoon.

Technology

1. Peel a banana, cut into cubes, chop the kiwi with the same slices.
2. Process the fruit with a blender, mix with gelatin, sugar and lemon juice.
3. Boil, keep on low heat for five minutes. Wait for complete cooling.
4. Boil the workpiece again, cook for five minutes, remove from the stove.

With persimmon

Features Persimmons use sweet, non-astringent varieties. First, release the fruits from the skin, in order to do this easier, scald the fruit with boiling water.

Components:

• Kiwi - 1 kg;
• persimmon and sugar - 0.5 kg each;
• lemon juice squeezed from one fruit;
• gelatin - 15 g;
• vanilla sugar to taste.

Technology

1. Dice kiwi and persimmon. If you want a more homogeneous consistency of jam, process the mass with a blender.
2. Mix with gelatin, sugar, vanilla sugar and lemon juice.
3. Boil, cook over low heat for five minutes.

With pumpkin

Features Pumpkin is better to take sweet varieties with bright yellow pulp. The ingredient without loss of flavor can be replaced with zucchini.

Components:

• pumpkin pulp - 300 g;
• kiwi - two large fruits;
• lemon - one piece;
• sugar - 200 g.

Technology

1. Cut lemon (with peel), pumpkin and kiwi into cubes.
2. Combine with sugar.
3. Boil, cook over low heat for ten minutes.
4. Insist hour.
5. Boil again, cook for five to seven minutes.

With orange

Features To give the treat a light bitterness, you can enter one or two teaspoons of orange zest into the composition.

Components:

• kiwi - five to six fruits;
• an orange is one thing;
• sugar is a glass.

Technology

1. Cut the kiwi into small pieces, cover with sugar and insist for eight to ten hours.
2. Boil, add peeled and diced orange to the composition.
3. After boiling again, cook for 20-30 minutes.

With tangerines

Features Wash the tangerines first with laundry soap, remove the zest from the fruits with a fine grater and remove any white film.

Components:

• kiwi and tangerines - seven fruits each;
• sugar - a liter jar;
• water - 50 ml;
• citric acid - a teaspoon.

Technology

1. Tangerines are divided into slices and cut each slice in half along.
2. Dice the kiwi, mix with water, sugar and citric acid.
3. Boil over low heat, introduce tangerines and zest.
4. Cook until caramelization for 15-20 minutes.

With strawberry

Features Strawberries and kiwi are considered one of the most successful gastronomic combinations. The color scheme of the goodies is very unusual.

Components:

• kiwi and strawberries - 0.5 kg each;
• sugar - 1 kg;
• lemon - one fruit;
• vanillin - 4 g.

Technology

1. Chop strawberries and kiwi into cubes, mix with juice and sugar squeezed from lemon, add vanilla sugar.
2. Insist for two to three hours.
3. Boil, cook over low heat for five to seven minutes.

With gooseberries and grapes

Features A beautiful emerald jam from kiwi, unusual in taste, can be prepared with green gooseberries and green or white seedless grapes.

Components:

• Kiwi - 1 kg;
• gooseberries and grapes - 0.5 kg each;
• sugar - seven glasses;
• lemon juice - four tablespoons;
• chopped lemon peel - a tablespoon.

Technology

1. Chop the kiwi in small cubes.
2. Recycle grapes and gooseberries with a blender.
3. Combine the prepared ingredients, cover with sugar.
4. Boil over low heat, add lemon juice and zest, cook for 20 minutes.

In a slow cooker

Features You can make kiwi jam in the slow cooker by setting the "Cooking" mode. It is recommended to take a pear sweet, but hard enough.

Components:

• kiwi - five fruits;
• pear - one piece;
• sugar - half a glass;
• lemon juice - two tablespoons.

Technology

1. Cut the kiwi into small pieces, chop the pear as well, after peeling the fruit from the peel and seeds.
2. Put the fruits in the bowl of the multicooker, introduce lemon juice, sugar. If necessary, if the kiwi is solid, you can add half a glass of water.
3. Close the appliance lid, select the “Cooking” program and set the timer for a quarter of an hour.

No cooking

Features The treat contains a large amount of nutrients, including ascorbic acid, since it does not involve heat treatment. However, kiwi jam, made without cooking, is stored in the refrigerator for no more than two days, therefore, it is prepared in small volumes.

Components:

• kiwi - two large fruits;
• feijoa - four pieces;
• sugar - two tablespoons.

Technology

1. Peel Feijoa and grind together with kiwi with a blender.
2. Mix the mass with sugar.

Innings

Kiwi jam is good as an independent treat and a bite with tea. Resourceful housewives also offer ideas for a more original presentation.

Salad

1. Dice melon, apricots, pears. Take 100 g of each ingredient.
2. Sprinkle with a teaspoon of powdered sugar.
3. Grate 200 g of strawberries through a sieve, combine the mashed potatoes with two tablespoons of kiwi jam and, if desired, add one or two teaspoons of sugar to the mass.
4. Strawberry dressing season salad.

Jelly dessert

1. Combine 400 ml of yogurt, 100 g of sugar and a teaspoon of grated lemon peel.
2. Four teaspoons of gelatin pour two tablespoons of water at room temperature, leave for ten minutes. Heat the mass in a steam bath until the crystals are completely dissolved.
3. Pour gelatin into a yogurt mixture with a thin stream, when the mass begins to thicken, mix 400 g of kiwi jam.
4. Arrange on vases, send for solidification in the refrigerator for several hours.
5. Garnish with kiwi slices and fresh strawberries before serving.

Kissel

1. Dilute 150-200 g of kiwi jam in 750 ml of water.
2. Boil, strain. Grate the fruit mass through a sieve and mix the resulting mashed potatoes with the liquid component.
3. Into a liquid broth, add two tablespoons of sugar, a pinch of citric acid and boil again.
4. In a separate container, dilute two tablespoons of potato starch in 250 ml of water, pour into syrup.
5. After boiling, remove from the stove, cool.

Very tasty and unusually beautiful kiwi jam is a delicacy that will decorate an everyday breakfast and will come in handy by the time unexpected guests arrive. It is better to store the workpiece in a cool place or in the refrigerator.

Reviews: “The whole family loves him”

I make this jam very often, because my whole family loves it. Tasty and aromatic. For one serving, we need 600 grams of kiwi (ripe), one lemon, three hundred grams of sugar, one hundred milliliters of water. Cut the half of the lemon, add half the sugar, water and cook over low heat for about 10 minutes, then add the sliced ​​kiwi, the remaining sugar and the juice half the lemon. Let it all boil. Then put all this mass in a glass bowl and leave it to stand for the night, you do not need to put it in the refrigerator. The next day, boil it for another 10-15 minutes, and roll it up.

Oksana Shkurko, http: //xn—80avnr.xn—p1ai/%D0%95%D0%B4%D0%B0/%D0%92%D0%B0%D1%80%D0%B5%D0%BD%D1%8C% D0% B5_% D0% B8% D0% B7_% D0% BA% D0% B8% D0% B2% D0% B8

In one culinary magazine of preparations I read the recipe “Emerald Jam”. It is very easy and affordable and most likely awesomely delicious. We ate the first jar quickly and I decided to stock up. Just during this period there were shares in kiwi. With a kilogram I got 5 small jars. It was stored just fine - no mold after half a year. It was possible to surprise the guests, and the jam, both aromatic and tasty, simply did not leave anyone indifferent. Recommend.

KIrra, http://irecommend.ru/content/krasota-i-vkusnota-izumrudnoe-varene-foto-est

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