Kiwi jam - unusual homemade jam recipes. Kiwi jam recipes

Kiwi is hardly a seasonal fruit. It can be found on store shelves. all year round, only the price for it may differ depending on the season. But even with such an availability of these juicy green fruits, housewives often prepare kiwi jam, as they harmoniously emphasize and richen the taste of other winter and summer seasonal fruits (grapes, gooseberries, persimmons, apricots, tangerines).

The simplest (classic) recipe for this delicacy involves the use of only kiwi fruit and granulated sugar in the following proportions:

• 500 g kiwi;
• 750 g sugar.

Recipe step by step:

1. With kiwi, in any way possible, remove the skin, chop the pulp into cubes, sprinkle with sugar and set aside for at least an hour until the juice is released.
2. Then put the jam on the fire and boil after boiling for five minutes. Allow the compound to cool completely. Further, the procedure with a five-minute boiling and cooling is repeated three more times.
3. For long-term storage jam should be laid out in sterile jars, close iron lids and put away in the basement or pantry.

How to cook with banana

To cook winter kiwi and banana jam, for one small jar of fragrant blanks you need to take:

• 6 medium sized kiwi fruits;
• 1 large or 2 medium bananas;
• 300 g of granulated sugar;
• 10 g vanilla sugar;
• 1 lemon (juice)

Cooking method:

1. Grind the peeled kiwi fruits into small cubes, and mash the banana pulp with a fork into a puree. Combine prepared exotic fruits and pour freshly squeezed lemon juice. Bananas, apples, and other iron-rich fruits are prone to browning due to the oxidation of this trace element as a result of cutting the fruit. Helps avoid this lemon juice, which will keep the color of the workpiece as beautiful as that of fresh fruit.
2. Pour both types of sugar into a container with fruit, mix and set aside for two hours. Then bring everything to a boil, boil for 20 minutes and cork in a sterile glass container.

Simple kiwi jam without cooking

This version of the "emerald" blank allows you to save all useful material and vitamins fresh fruit. But it is worth considering that the shelf life of such sweetness is less than that of jam prepared by heat treatment.

Ingredients for this treat:

• 700 g of ripe kiwi fruits;
• 700 g white crystalline sugar.

How to cook without cooking:

1. Remove the skin from the kiwi fruit and grind into a puree. You can do this with a meat grinder or blender.
2. Combine fruit puree with the prescription amount of sugar, mix and arrange in clean and sterile jars. This jam can only be stored in the refrigerator.

Recipe for cooking with gelatin

Kiwi jam with gelatin turns out to be more viscous and thick. All this thanks to the gelling component. If you use "Jelfix" for jam, then it is laid along with fruits at the very beginning of cooking. When using ordinary gelatin, the sequence of actions changes slightly, since boiling reduces its gelling properties to nothing.

List of ingredients:

• 500 g kiwi;
• 500 g of sugar;
• 14 g gelatin powder.

Cooking steps:

1. We clean and chop the kiwi. The method of grinding depends only on personal preferences: you can twist the fruit in a meat grinder or cut them into cubes with sides of at least 1 cm.
2. Fall asleep fruit cutting sugar and leave for a few hours so that a sufficient amount of juice stands out. Soak instant gelatin in a separate container in 4-5 tablespoons of the released juice.
3. Boil kiwi with sugar for twenty minutes after boiling and turn off the heat. Transfer the swollen gelatin to the pan and stir until it is completely dissolved. Let the jam stand for 5 minutes and you can roll it into jars.

"Emerald" kiwi jam with gooseberries and grapes

The taste of grapes and gooseberries perfectly complements the kiwi. The only point: preference should be given to grape varieties with a light color of berries, the dense pulp of which is pitted.

For one serving of this jam you will need:

• 1000 g kiwi;
• 500 g gooseberries;
• 500 g of grapes;
• 50 ml lemon juice;
• 20 g lemon peel;
• 1250 g sugar.

Boiling sequence:

1. Sort gooseberries and grapes from the stalks, wash under running water, which is then allowed to drain well. After that, grind the berries into a puree. Peel the kiwi and cut into small cubes.
2. Fold the prepared berries in an enameled container, add lemon juice and sugar to them, mix and bring to a boil.
3. Add to boiled jam citrus peel, reduce the heat to medium and cook everything for no more than 20 minutes. After that, the workpiece can be decomposed into banks or cooled and eaten immediately.

Cooking with Lemon

Despite the fact that both of these fruits are not very sweet, kiwi jam with lemon turns out to be very tasty and unusually fragrant.

The composition of the workpiece includes:

• 1000 g kiwi;
• 2 lemons (one whole, the other - only juice);
• 900 g of sugar;
• 100 ml of water.

Progress:

1. Wash the lemons thoroughly with the hard side of a dish sponge or simply with a brush. Pour boiling water over. Cut one citrus fruit into slices, squeeze the juice from the other.
2. In a saucepan, combine water and 100 g of sugar, bring this syrup to a boil. Then send lemon slices into it and boil for 10 minutes. In the meantime, remove the skin from the kiwi, and cut the fruits themselves in the same way as citrus.
3. In a saucepan with boiled lemons, put kiwi, the rest of the sugar and pour in lemon juice. As soon as the jam boils, turn off the heat and leave the fruit in the syrup until it cools completely.
4. The next day, boil the jam, let it boil for 20 minutes, stirring from time to time and collecting foam.

It remains only to seal the composition in sterile jars and send it to storage in a dark and cool place.

Kiwi jam with apples

Apples, more familiar to our latitudes, rich in pectin and vitamins, also showed themselves well in a duet with exotic kiwi.

The proof of this was the recipe for a delicious and thick jam from:

• 2000 g of apples;
• 1000 g kiwi;
• 1000 g of sugar;
• 1 lemon;
• 200 ml of drinking water.

Cooking algorithm:

1. Wash the apples, peel them thinly, cut out the core, and cut the pulp into small cubes. Do the same with the kiwi pulp.
2. Pour water into the bottom of the pan, where the workpiece will be cooked, put the fruits there, sprinkling them with sugar, and squeeze the juice from the lemon on top.
3. Let the fruit stand for half an hour - an hour, then send the jam to the fire and cook for half an hour after boiling. cool down fruit pieces in syrup, then boil again and roll into prepared jars.

Unusual delicacy with persimmon

Even those who do not like the astringent taste of persimmons will love kiwi jam with this orange fruit.

To prepare it you will need:

• 1200 g kiwi;
• 500 g persimmon;
• 400 g of sugar;
• ½ lemon (juice);
• 10 g vanilla sugar.

Cooking:

1. Wash, peel and mash the fruits with a blender in a puree. Then add sugar and lemon juice to the resulting mixture.
2. In a heavy-bottomed bowl, bring the mixture fruit puree and sugar to a boil, reduce heat to medium and cook for another 5 to 10 minutes. Arrange the finished jam in jars and roll up the lids.

How to make with apricots

The highlight of this recipe is not only in the combination of the familiar and the exotic, but also in the light notes of brandy, which can be replaced with rum or cognac. It will turn out equally delicious.

For two half-liter jars of kiwi jam with apricots, you need to take:

• 200 g kiwi;
• 500 g of apricots;
• 750 g of sugar;
• 70 ml brandy;
• 5 g citric acid or the appropriate amount of lemon juice.

We prepare as follows:

1. Remove the pits from the apricots, and remove the skin from the kiwi. Next, chop the fruits into cubes.
2. In a deep container with a wide bottom, pour over the prepared fruit. alcoholic drink and sprinkle with sugar. Leave until the juice is released for at least an hour.
3. It remains to be added citric acid and cook over medium heat for a quarter of an hour after the start of boiling. Store jam in sterile jars.

In a slow cooker

To make kiwi jam in a small amount, for example, for tea, you only need:

• 5 kiwi fruits;
• 1 medium apple;
• 100 g of sugar;
• 30 ml lemon juice.

Cooking steps:

1. Wash and peel fruits. The apple will also need to cut the core. Next, cut everything into small pieces.
2. Shredded fruit, sugar and lemon juice are sent to the multicooker bowl, mix and tightly close the lid of the gadget.
3. We cook jam at the maximum temperature for 15 minutes, using the "Cooking" option. After cooling, the jam can be transferred to a bowl and served.

Citrus recipe with tangerines

For another version of kiwi jam with the addition of other citrus fruits (tangerines), you will need:

• 500 g kiwi;
• 500 g tangerines (including the zest of one medium tangerine);
• 500 g of sugar;
• juice of ½ lemon or ¼ teaspoon citric acid.

Description of the cooking method:

1. Peel the tangerines, carefully remove all white veins and disassemble into slices. With a sharp knife very carefully cut each lengthwise. Chop the peeled kiwi fruit into cubes.
2. Pour the fruit with sugar and after an hour of infusion send it to the fire. As soon as the mass begins to boil, add lemon juice (acid) and grated tangerine zest on the smallest grater.
3. Cook the confiture, stirring and removing the foam from its surface, until such a consistency that a drop of it slowly spreads over the plate.

A delicious emerald-colored delicacy is not only very tasty and healthy, but also simply extraordinarily beautiful. This great option vitamin cocktail for the winter, which both adults and children eat with pleasure.

Kiwi jam - recipes

Kiwi jam slices

If you have a lot of kiwi and are thinking about what to make interesting from it, or you just want to cook delicious and beautiful jam, I offer several recipes for Greek kiwi jam: kiwi slices, kiwi slices, whole kiwi (small) - it's all called GlikO ( when in syrup - large pieces or whole fruit, such as soft candied fruit), kiwi jam (in Greece, this jam is called marmalade). You can also make layered marmalade or marshmallows and compotes from kiwi, but we will cook them separately.

At the end there are recipes for kiwi compotes (which you can drink right away, compote for the winter) and kiwi compote and jam without sugar.

Important points when canning kiwi

Solid unripe fruits (they are bright green inside, strong to the touch, sour and harsh in taste) go to glyco (jam, in which fruits float in thick syrup large pieces, circles, slices or whole) or compotes. Since the pieces are large and dense, they need to be brewed in sugar, soaked in it, releasing the juice and boiling down gradually (for 2-3 times).

Ripe soft kiwifruit, the flesh of which can be taken out of the skin with a spoon, is suitable for jams, marmalade and marmalade. The pulp can be taken out and crushed or mashed with a fork, or mashed with a blender into a puree. And cook like ours regular jam 1:1. Or take 2 times less sugar: for 1 kg of kiwi 500 g of sugar (but then store the jam in the refrigerator). Cooking method: in 2 doses for five minutes (but cook for 10 minutes after boiling) or traditionally - one time for 40 minutes, until cooked.

I advise you to cook any kiwi jam in a large flat basin, because then the evaporation surface will be higher, the syrup will thicken faster, and the kiwi will not be digested. If the kiwi is ready, and the syrup is still liquid, put the kiwi with a holey spoon into the jars prepared for canning. And boil the liquid syrup further, until it thickens. Sign of readiness of syrup: a drop of syrup does not spread on a cool saucer.

Trim the kiwi from both ends, and note that it has a very hard part on one side, to which the petiole was attached. They must be cut out so that the jam is tender.

The cloves add a very pleasant aroma to the jam. You can also put orange or lemon peel and the juice of these citrus fruits.

Kiwi jam can be prepared with lemon or orange

I will add photos of making jam and other recipes.

1. Kiwi jam slices in syrup (glyco, candied fruits)

Jam will turn out on 1 liter jar.

Composition and proportions

• Kiwi (strong, not soft) - 1 kg;
• Sugar - 1 kg;
• Water - 1.5-2 cups;
• Fragrant cloves - 6-10 pieces.

How to cook

• Rinse, cut off the ends and peel the kiwi from the skin. Cut into 0.5 cm slices.
• Boil syrup: bring water with sugar to a boil and simmer for another 10 minutes.
• Add to kiwi syrup. Cook them over low heat for 10 minutes. Take off the foam. Turn off, cover and leave overnight.
• The next day, bring to a boil again and simmer for 10 minutes over moderate heat. 5 minutes before the end, add fragrant cloves. Pack in sterilized jars. Close with prepared lids. Store in a dark cool place room temperature. Store open jars in the refrigerator.

According to the same recipe, you can make sliced ​​kiwi jam (1 strong kiwi for 4-6 slices).

Kiwi without skin

Sliced ​​kiwi slices

Immersed kiwi in boiling syrup

During the cooking process, kiwis change color from bright green to olive (first cooking)

Kiwi slices in jelly syrup

The syrup will be thick pleasant sourness, jelly

Delicious kiwi jam in a vase

Delicious bread sandwich with jam slices

2. Kiwi jam slices (candied fruit)

It turns out jam with a volume per jar, approximately 0.9 ml - 1 l

Composition and proportions

• Kiwi (strong, unripe) - 1 kg;
• Sugar - 1 kg;
• Fragrant cloves - 8-10 pieces;
• Lemon - juice from 1 lemon.

How to cook

• Wash the kiwi, cut off the ends and peel the kiwi from the skin. Cut into slices (into 4 parts, if the kiwi is very large, then into 6).
• Pour kiwi with sugar and leave overnight or for a day to let the juice flow. There will be a lot of juice, you do not need to add water.
• Put on fire, bring to a boil and cook for another 10 minutes, removing the foam. Remove from heat, cover with a lid. Let stand for a day or night.
• Bring to a boil again and cook for 7 minutes. If you want, add lemon juice and fragrant clove buds to the jam (you can also grated zest). Arrange in banks and close. Store at room temperature in a cool, dark place, and an open jar in the refrigerator.

Kiwi jam can be cooked with lemon

Kiwi slices for jam

Unpeeled kiwi and lemon
Peeled kiwifruit
Kiwi slices


Under the influence of sugar, kiwi will release juice
Put the slices in a bowl and bring to a boil.

A day later, the slices released a lot of juice

First brew completed

Second brew, caramel foam on syrup, delicious
Kiwi slices in syrup in a jar
Bon appetit!

Vase with candied kiwi fruit in syrup

Hot jam in a jar and in a vase for testing))

A jar of jam - slices of candied kiwi fruit in syrup

Kiwi wedge removed from syrup

Delicious soft candied kiwi fruits in syrup

3. Whole Kiwi Jam in Syrup (Glyco)

For this Greek glycol, kiwi fruit must be immature, firm, small in size (about the size of a small egg) and preferably without a large number seeds inside.

Composition and proportions

• Kiwis are small, strong - 2 kg;
• Sugar - 1 kg;
• Lemon - 1-2 pieces.

How to cook

• Rinse the kiwi, remove the skin.
• Put the peeled kiwifruit in a container with acidified cool water (pre-squeeze the lemon juice there). The water should cover the kiwi. Leave the kiwi in acidified water for 20-30 minutes. Then - rinse the kiwi fruit well, draining the water 3-4 times (remove excess sourness).
• Transfer the washed fruits to a bowl for making jam. Pour in sugar and leave to infuse overnight (so that the kiwi juice is released).
• Put the basin on the fire, bring to a boil. Reduce the fire and cook for about 30 minutes at a low boil until cooked: when the kiwi softens, but at the same time, still remains crispy. The readiness of kiwi is defined as follows: as soon as we were able to pierce the kiwi with a fork, it's ready.

Water is not required, kiwi, standing in sugar, will allocate a lot of juice itself.

If it turned out that the kiwis were cooked earlier than the syrup, remove the kiwis from the syrup (you can immediately put them in sterilized jars), and boil the syrup itself to the desired density and pour the kiwis in jars with this hot syrup. Sign of readiness of syrup: a drop of thickened syrup does not spread over a cool saucer, but keeps its shape.

4. Kiwi jam

Composition and proportions

• Kiwi ripe, soft (or kiwi + bananas) - 1 kg;
• Sugar - 1 kg (if stored in the refrigerator, then sugar can be 0.5 kg);
• Orange (or lemon) - 1 piece.

If the kiwis are ripe, then you can cook jam with bananas from them - crush the pulp of both fruits with a crush, pour lemon or orange juice. And cook with sugar 1:1 or 2:1 (less sugar).

How to cook

• Grate the zest from an orange or lemon. Cut the kiwi, take out the inside with a spoon. Peel bananas.
• Put kiwi (or kiwi with bananas) in a jam bowl, pour over orange / lemon juice. Crush with a crush in mashed potatoes (or chop with a blender). Sprinkle with sugar and zest.
• You can let stand to stand out the juice, or immediately put on slow fire and bring to a boil, stirring. Cook for 15-20 minutes. Pack in clean, boiled jars, close with lids (ordinary iron or).
• Store in a refrigerator, cold closet, or basement.

Other Greek Jam Recipes

Delicious and beautiful kiwi jam

What to do with kiwi peels (peel)

I had waste from 1.3 kg of kiwi (cut skins). I cooked compote: water - 2 l, sugar - 1/2 cup, skins from 1-1.5 kg of kiwi, fragrant cloves - 3-5 buds. Bring water with sugar to a boil, add kiwi peel and fragrant cloves. Cook for another 5 minutes. Turn off, let the compote cool down. Delicious!

If you don't like the fluff that may remain in the compote, you can strain it through cheesecloth or paper towel.

Spicy kiwi peel compote with fragrant cloves and kiwi jam

5. Kiwi compote for the winter

And if you want to close the kiwi compote for the winter, then it can only be made from kiwi (cut into slices or put whole small fruits), or assorted: kiwi + orange (in circles), kiwi + pears + apples, kiwi + orange (in circles) + zucchini, kiwi + berries (what is).

I do without sterilization in . Such a compote stands well at room temperature, very tasty and compact (it is convenient to store it): from one three liter jar it turns out 5-6 liters of compote (well, when you dilute it with water in winter).

Kiwi slices in syrup

Compote, jam and fresh kiwi

If the kiwi syrup is well boiled down, then it gathers in folds and resembles a semi-hard caramel with a very tasty sweet and sour taste.

6. Canning kiwi fruit without sugar

You can prepare kiwi without sugar, but then sterilization is required. Canning kiwifruit without sugar will require dense, unripe fruits (sour). They need to be skinned. Very small ones can be closed entirely, and large and medium fruits can be cut into rings, slices or pieces. Such a blank can be used both as a compote and as a filling for pies, adding then right amount Sahara.

6.1. Kiwi compote recipe without sugar

• Put kiwi in prepared jars (pieces or, if small, whole peeled fruits), filling up to the shoulders. Pour in boiling water.
• Put the jars in a container for sterilization ( large saucepan, line the bottom with a cloth so that the jars do not fidget). Cover jars with washed lids. Pour into a saucepan hot water on the shoulders of the cans.
• Sterilize half-liter jars: 8 min. (0.5 l), 12 min. (1 l), 17-18 min. (2 l), 20 min. (3 l). You can pasteurize (this is when the water boils barely noticeable), the pasteurization time is longer: 10 minutes. (0.5 l), 15 min. (1 l), 20 min. (2 l), 25 min. (3 l). Then remove the banks and roll up. Store in a cool dark place.

6.2. Kiwi jam without sugar (jam, jam)

Kiwi pulp (ripe can be) cut into slices, add a little water (5-6 tablespoons per 1 kg of kiwi). Cook over low heat, stirring often until cooked (a drop of jam dropped on a saucer will not spread).

Arrange hot jam in prepared jars and put them in the oven (temperature about 100 degrees C) so that the top layer of jam is dried. Once dry, close with lids. Keep cold.

As an option:

1. You can do without the oven, and cover with gauze open banks and leave for 2 days so that a crust forms on the surface of the jam.
2. Cook with breaks: heat over low heat under the lid until the juice is released (or just add water). As soon as the liquid for cooking appeared, then cook in the open for 40-50 minutes, stirring (watch out, otherwise it will burn!). Leave for 7-8 hours (or overnight). Then boil 2-3 more times: after boiling, keep on fire for 5-10 minutes, cook with interruptions of 3-4 hours. If the kiwi is not fully boiled, but remains in pieces, then before the last cooking, you can either crush it with a crush or chop it with a blender (you don’t need to do this in advance, the mass will be viscous, it’s inconvenient to cook).

• More recently, exotic kiwi was a rare delicacy available to anyone. Now you will not surprise anyone with this berry, you can buy it in most stores and at any time of the year. We use kiwi in many dishes, including cooking from it. delicious jam. Do you know how many types of such a delicacy can be prepared?

  Cooking features and ingredients

  You can use only kiwi and sugar, then the final product will have a pleasant pronounced sourness, or you can add different fruits, berries and even vegetables. To add sophistication to the taste, they also often add:

  • nuts;
  • fragrant herbs;
  • spices;
  • dried fruits.

  Each such ingredient will give ready-made jam its own flair. Kiwi is a very curious product, combined with something else, it gives different results both in taste and in color.

  Kiwi jam will retain its taste and benefits for the whole winter

  Some berries, such as raspberries, grapes, cherries, gooseberries, strawberries, blackberries, make the jam sweeter. Instead of the usual white sugar for us, you can use brown, and if you completely replace it with honey, then delicious treat becomes even more useful!

  Note! The main thing in such a jam is to choose the right kiwi. The fruits should be ripe, with dense pulp, but in no case overripe. It is better if they are half-ripe, because sugar and fruits will add sweetness.

  In addition, kiwi jam turns out to be very beautiful, so jars can be used for packaging and storage. unusual shape. This will add glamor to your creation.

  Step by step recipes

  There are many ways to make kiwi jam, each of them is original in its own way. However, to begin with, we suggest that you familiarize yourself with the classic step by step recipe, which will serve as the basis for the rest of the desserts. It is very simple and requires only the following ingredients from you:

  • kiwi - 2 large fruits;
  • granulated sugar - 1.5-2 cups with a top.

  If you want to prepare for the winter, stick to the proportion of 1.5 kg of sugar per 1 kg of kiwi.

  Before cooking, be sure to remove the peel from the kiwi

  Peel the fruit from the peel, cut into thin slices. Add sugar and set aside for 15 minutes to release the juice.

  Put the saucepan with kiwi and sugar on a small fire. Stirring constantly, cook until the sugar is completely dissolved. After that, boil the jam for 2-3 minutes, turn off, leave to infuse for about 30 minutes.

  Fruits for jam can be cut according to your taste, for example, into thin slices

  Put the jam back on the fire, boil again for about 3 minutes. Hold on for another half an hour.

  Repeat the procedure for the third time, but it should already be cooked for 5-6 minutes. This is the last step, after it, cool the jam and serve it to the table. If you are preparing this dessert for the winter, arrange it in sterilized jars.

  emerald treat

  Regular kiwi jam is likely to be pale green or translucent beige. But you can achieve a thick consistency and emerald hue by adding gooseberries and grapes to kiwi.

  The combination of kiwi, grapes and gooseberries in jam gives a beautiful emerald color.

  To make this jam, you will need:

  • kiwi - 1 kg;
  • lemon juice - 4 tablespoons;
  • green gooseberries - 0.5 kg;
  • light or white seedless grapes - 0.5 kg;
  • sugar - 7 glasses;
  • grated lemon zest - 1 tablespoon.

  Wash all the fruits, peel the kiwi and cut into small slices. Grind gooseberries with grapes to a puree state in a blender.

  Lay out in enamel pan kiwi and gooseberry and grape puree, add sugar. Put on a small fire. When the mass boils, add the lemon zest and boil for 20 minutes, then remove from the stove. Cool down emerald jam and put it in banks.

  In tandem with pear

  Another way to make emerald-colored jam, and at the same time thin out the stocks of pears, which, unfortunately, do not last long.

  For a day of a small portion (about a liter jar), you will need:

  • 3 kiwis of medium size;
  • 3 large pears;
  • half a lemon;
  • 1.5 cups of sugar.

  You can add more kiwi fruit for a rich emerald color. But do not forget that the amount of sugar in this case should also be increased.

  Wash the fruits, peel them.

  Peel Pears and Kiwis

  Cut the kiwi into small pieces.

  cut kiwi into pieces

  Chop the pears, after removing the core and seeds from them.

  Peel the pears from the cores and cut into cubes

  Mix the chopped fruits in a saucepan, squeeze the lemon juice, add sugar.

  Mix food in a bowl

  Place the saucepan over medium heat. Cook after boiling for 10-15 minutes.

  Ready-made kiwi jam with pears

  Now you can cool the jam and serve it to the table or close it in jars.

  Kiwi and banana are inseparable friends

  No added gelatin

  This tandem is really very popular and incredibly tasty. You can make this jam by adding banana pulp and lemon juice to the main recipe. This recipe is perfect for serving a treat almost immediately. You will need:

  • 5-6 large kiwis;
  • 2 large bananas;
  • 300 g of sugar;
  • 3 tablespoons of lemon juice.

  Peel and cut kiwi and bananas. Mix in a saucepan with sugar, add lemon juice. After boiling, simmer for about 8 minutes, cool and repeat the cooking procedure 2 more times.

  Kiwi, banana, lemon and gelatin - the secret of delicious jam

  Jelly

  But if you want to prepare such a jam for the winter, we suggest you make it in the form of jelly. It will take more time, but it's worth it!

  You will need:

  • kiwi - 5-6 large fruits;
  • sugar - 200 g;
  • banana - 1 piece (large, unripe);
  • juice of ½ lemon;
  • gelatin - 1 teaspoon.

  Wash and clean the kiwi fruits, cut them into equal pieces. Do the same with the banana.

  Put the chopped fruit in a saucepan, add sugar, lemon juice and gelatin. Mix thoroughly and gently, put on a small fire.

  After the mass boils, cook it for 5 minutes, stirring from time to time to prevent burning. Turn off the fire, leave the jam to infuse. After an hour, boil again for 5 minutes. After that, cool, arrange in jars and hide in the refrigerator or pantry.

  Kiwi, strawberry and green pepper jam

  Yes, yes, you understood everything correctly, in this recipe one of the components of the jam is green pepper, or rather its grains. They will give the dessert a delicate taste. You will need:

  • strawberries (medium-sized berries) - 1 kg;
  • kiwi fruits - 350 g;
  • granulated sugar - 750 g;
  • grains green pepper- 1 teaspoon;
  • lemon peel.

  The number of products is designed for already peeled strawberries and kiwi.

  1. Cut each strawberry crosswise into 4 identical pieces. Do the same with kiwi, but with one caveat - all the slices should then be cut across into thin slices (3-4 mm each).
  2. Remove the zest from the lemon in wide, long strips (like the peel from an apple).
  3. Crush the green peppercorns in a mortar.
  4. Place all ingredients in a wide-bottomed, high-sided saucepan. Pour in sugar, after adding 2-3 tablespoons of gelatin to it. You can buy ready-made gelling sugar at the store. Leave the mixture to infuse overnight so that it releases the juice in the right amount.
  5. In the morning, stir the contents of the pan and put on a small fire. Bring to a boil. Do not forget to stir constantly, otherwise the future jam will burn or caramelize.
  6. Once it starts to boil, increase the heat to medium. Cook, stirring constantly, no more than 5 minutes.

  Now you can get the zest from the jam and put it in sterilized jars. Roll up, let cool under a blanket, then hide in a cool room. Or serve on the table if the guests have already arrived!

  Jam of harmony - kiwi plus pumpkin

  This jam will become a real healer for your family thanks to the pumpkin that is part of it. The pumpkin is known for its useful properties, and nutritionists are increasingly recommending it to those who want to lose weight: this fruit normalizes metabolism and cleans the body of toxins.

  The combination of kiwi with pumpkin can cleanse the body of toxins

  For jam you will need:

  • 300 g of peeled pumpkin pulp;
  • 2 large kiwis;
  • 1 medium lemon;
  • sugar - to taste.
  1. Cut the pumpkin pulp into medium cubes, do the same with kiwi, after peeling it. Lemon can be cut directly with the peel.
  2. Add sugar, mix thoroughly.
  3. Place the saucepan with the mixture over medium heat. Wait until it boils and cook for 10 minutes.
  4. Remove from heat, leave to infuse for an hour.
  5. Place the saucepan over medium heat again. This time, cook for no more than 7 minutes. Once again, leave to stand. After an hour, spread the jam in jars.

  Five-minute jam

  Such a delicious and quick-to-prepare jam will not leave you indifferent. Take the following foods:

  • kiwi - 2 kg;
  • sugar - 1.5 cups;
  • nuts (any to taste);
  • poppy - a handful.

  Wash and clean the kiwi fruits.

  Sterilize the jars and boil the lids.

  5 minutes will be enough to make jam from kiwi, nuts and poppy seeds

  Cut the kiwi into half rings or cubes. Place in a saucepan in layers, sprinkle with sugar. After the fruits start juice, put the pan on the stove (medium heat) and bring to a boil, stirring constantly. At this time, add poppy seeds and crushed nuts. You need to cook for 5 minutes after boiling, after which you should immediately put the jam in jars, roll them up and leave to cool for a day, wrapped in a warm blanket.

  citrus splendor

  Lemons, oranges and tangerines perfectly complement kiwi in desserts.

  With Lemons

  Lemon pulp adds extra sourness to kiwi jam, and zest adds a piquant note of bitterness.

  Take these products:

  • 1 kg kiwi;
  • 2 medium lemons;
  • 750 g of sugar;
  • 0.5 cups of water.

  Pour boiling water over one lemon, cut into rings. Pour 0.5 cups of sugar, pour in water and cook in a saucepan for 15 minutes.

  Peel the kiwi, cut into rings. Add the juice of the second lemon, and the remaining sugar, cook for 15 minutes over low heat. Sugar should be completely dissolved, and the mass of fruit should take the form of a homogeneous gruel.

  Store the prepared jam in tightly closed sterilized jars or serve as soon as it has cooled.

  The combination of kiwi with citrus fruits - orange, lemon, tangerine or their juices - gives an amazing result in taste

  Fragrant jam with tangerine and honey

  This jam will surely fall in love with all your loved ones, because it is like from an old Persian fairy tale! You will need:

  • kiwi - 1 kg;
  • tangerines - 1 kg;
  • cardamom - 2 boxes;
  • cloves - 3 stars;
  • lemon juice - 2 tablespoons;
  • liquid honey (light varieties - linden, acacia or flower) - 500 g.

  Using a grater, remove the zest from the tangerines, divide the fruits into slices, cut each of which in half. Kiwi wash, peel, cut into small slices.

  Put all the fruits in a saucepan, pour honey. Mixing thoroughly, add cardamom seeds, tangerine zest, cloves, lemon juice.

  Place the saucepan with the mixture over low heat, bring to a boil and cook for 15 minutes. Let the jam cool down, then boil it again in the same way and pour into jars.

  With oranges

  For a small portion of this jam you will need:

  • kiwi - 5 pcs.;
  • orange - 1 pc.;
  • sugar - 1 cup.

  Wash and peel the kiwi, cut into small slices, put in a saucepan, sprinkle with sugar and leave to infuse for 7-9 hours (overnight). Do not forget that for such jam it is better to take enameled rather than metal dishes.

  After the fruits in sugar have started the juice, put on a slow fire and cook, stirring constantly.

  Completely peel the orange (peel and white membranes), cut the pulp into pieces and send to the pan with kiwi. Boil for about 30 minutes after boiling.

  This method will allow you to transparent jam With liquid consistency. If you want the product to be thicker, cook it in a different way. 5 minutes after boiling, remove the jam from the heat, cool it completely and repeat the cooking procedure two more times.

  Note! The blank for the winter should be stored exclusively in a dark, cool place without access to direct sunlight. Otherwise, it may fade, sugar, ferment, or even become moldy.

  We use modern cooking methods

  Well, where in our time without such wonderful helpers in the kitchen as a slow cooker and a bread machine! They are perfectly adapted to the preparation of preserves and jams.

  Classic kiwi jam in a slow cooker

  Ingredients:

  • kiwi - 1 kg;
  • sugar - 700 g;
  • lime juice (lemon, orange) - 1 tablespoon.

  Wash and peel the kiwi fruits. Cut the pulp into small cubes, place in a multicooker bowl, add sugar and add citrus juice. Jam must be cooked in the “Cooking” mode for 45 minutes, after which it is poured into glass jars and closed with lids.

  Use your slow cooker and bread maker to make jam

  Kiwi and apples

  For this jam prepared in a slow cooker, you will need:

  • kiwi - 5 large fruits;
  • apple - 2 medium fruits;
  • lemon - 1 pc.;
  • sugar - 0.5 cups.

  Wash and peel the apples, removing the core with seeds. Remove the skin from the kiwi. Cut the fruit into small pieces and put in the bowl of the device, sprinkle with sugar, add lemon juice. Cook on the "Cooking" mode for 20 minutes. Once the jam has cooled, serve it to the table.

  In a bread maker

  If you have such a wonderful device as a bread machine, make kiwi jam with a banana in it. Above you can already see classic recipe such a dessert, cooking in a bread machine is slightly different.

  You will need:

  • kiwi - 5 large fruits;
  • bananas - 2 pcs. medium size;
  • juice of ½ lemon;
  • sugar - 1.5 cups.

  Peel bananas and kiwis from the peel, cut into equal slices. Pour them into a bread pan. Pour in sugar and squeeze the juice of half a lemon.

  Thoroughly mix the mass, close the bread maker. Turn on the "Jam" or "Jam" mode (depending on the brand of the product). Typically, the cooking time is 1.5 hours. At the end, wait a few minutes for the surface to cool slightly, remove the baking bowl from the device and spread the jam in jars.

  Video on how to make kiwi jam

  

  Kiwi jam - sweet billet, which will appeal to both those with a sweet tooth and those who are indifferent to sweets. It has an extraordinary bright green color and a very pleasant sweet and sour taste.

  Today, kiwi jam is prepared in a variety of variations. Someone cooks it with the addition fragrant herbs, someone - with nuts and dried fruits, and someone even uses other fruits and even vegetables along with kiwi. Each of the recipes has a place to be and each is good in its own way.

  Today I will tell you some of my favorite recipes for making kiwi jam, all these sweets I personally diverge with a bang even before winter.

  • Before preparing kiwi sweets, carefully choose fruit fruits, the taste and color of your jam will directly depend on this. Kiwi must be dense, ripe (preferably even half-ripe), but in no case overripe, without rotting.
  • We recommend rolling kiwi jam into jars different forms and different capacities, this will make the product even more beautiful and appetizing.

  Kiwi jam for the winter with lemons and tangerines

  Products for 2 liters of jam:

  • 8 kiwi;
  • 1.5-2 lemons;
  • 2 large tangerines;
  • small tangerines, so that in total with other fruits you get 1 kg. 650 gr. products;
  • distilled water - 600 ml;
  • granulated sugar - 1500 kg.

  Cooking

  1. We clean small tangerines and one large one, as well as all kiwi. My lemons, along with the remaining large tangerine, remove the zest from them. We divide small tangerines into slices and cut each of them in half. We simply divide large tangerines into slices, but do not cut them.
  2. Take a saucepan, add water there, sugar in it, put on fire and stirring, completely dissolve sugar in water, making a kind of syrup. IN sugar syrup add the zest of one orange and two lemons, boil for another two or three minutes.
  3. In the products available in the saucepan, send sliced ​​tangerines, bring to a boil, stirring, cook for a couple of minutes. Then turn off the gas, cover the products with a lid and leave in this form for at least 6 hours, and preferably completely overnight.
  4. After the time allotted by you, again put the pan on a small fire and bring to a boil.
  5. Kiwi cut into arbitrary pieces in size, as you like, I cut into small pieces. Squeeze juice from one and a half lemons.
  6. Add kiwi to boiling products and pour in lemon juice, mix, cook, not forgetting to stir the products, for three to four minutes.
  7. Turn off the fire, pour the jam into prepared sterile jars (be sure to sterilize the containers), close the lids and roll up or tighten if these are screw caps.

  Kiwi jam for the winter with tangerines is ready. It is best to store it in the refrigerator, but you can even store it in the kitchen. Just remember, in the second case, it will be necessary to eat the product within three months, and in the refrigerator such jam will last for about two years.

  
  

  Delicious kiwi, banana and lemon jam for the winter

  You will need:

  • 10 kiwis (strong, it is better if they are sour);
  • 2 bananas;
  • 1 lemon;
  • 2 teaspoons of gelatin (1 sachet);
  • 400-450 gr. sugar (better - to your taste, since each fruit can be different - sweeter or, on the contrary, sourer).

  Cooking

  1. Peel the kiwi and banana. We cut into a saucepan in small pieces, crush a little with a crush.
  2. Add juice squeezed from lemon, gelatin, sugar and 2 tablespoons of water to the products, mix and put it all on fire.
  3. Cook the jam for about seven minutes. It should thicken up a bit. Do not forget to constantly stir the sweetness so that it does not burn.
  4. Sterilize jam jars. We boil the lids. Kiwi jam can be rolled up for the winter, or you can close it with screw caps. If you prefer the second method and use used lids, boil them for 10 minutes before closing the product.
  5. Pour hot kiwi jam for the winter into jars, close, wrap, let cool completely.

  If you rolled up jam, then you can safely store it at home, for example, in the kitchen in a cabinet. If you are using screw caps, we recommend keeping delicious sweetness in a refrigerator.

  You can serve jam from kiwi, bananas and lemon, like the first version of the dessert, with tea, cottage cheese, with natural yogurt, it can be eaten with buns, or it can be used as a delicious sweet and sour filling for homemade pies, cakes, pies, in general, any pastry.

  
  

  Kiwi jam with apples for the winter

  Products for cooking:

  • 1 kg of strong, with dense pulp kiwi;
  • 2 kg of apples, it is better if they are sweet and sour;
  • 1 kilogram of granulated sugar;
  • 250 ml of water (1 glass);
  • 1 lemon (you can take 1 lime).

  Cooking

  1. My apples, cut in half, clean the middle, remove the peel, cut into cubes.
  2. We remove the skin from the kiwi, cut it into cubes or any shape you like, for example, into slices.
  3. Put in a saucepan apple slices and kiwi slices, squeeze lemon juice or lime juice to the products. Mix the ingredients gently. Lemon juice in this recipe not only gives finished product its aroma and special zest - sourness, but also allows the apples not to darken.
  4. Pour granulated sugar into the pan, mix everything again and set aside to stand in this form for one and a half to two hours. We need the fruit to release juice.
  5. After the infusion period, put the pot with food on the fire, add water there, stir, cook for 40 minutes from the start of cooking (30 or 35 minutes from the moment of boiling). Do not forget to constantly stand at the stove and stir the ingredients in the pan.

  Turn off the fire, let the jam cool down a little (half an hour is enough), then repeat the cooking procedure, but now we just bring the workpiece to a boil and remove it. Kiwi jam for the winter is ready! It remains only to pour it into sterile (pre-sterilized) jars and close.

  Kiwi is considered to be a unique fruit. It contains many useful elements. Currently, it is not difficult to purchase a fruit in any store. When making jam exotic fruit useful trace elements don't disappear. For this reason, a kiwi treat should be consumed not only for pleasure, but also to improve overall health.

  Kiwi jam according to classical technology

  • kiwi - 1.5 kg.
  • citric acid - 13 gr.
  • sugar - 1 kg.
  1. Peel the skin from the kiwi, chop the flesh in random order. Put the pieces in a thick-walled container, add citric acid.
  2. Simmer the composition over low heat until softened. Stir ingredients to avoid burning. Then add sugar. Wait for the mass to boil, mix.
  3. Boil for a third of an hour. Sterilize glass containers, prepare lids. Divide jam among jars. Wait for cooling, close with capron, store in a dark room.

  Kiwi jam with white wine and lemon

  • granulated sugar - 950 gr.
  • kiwi - 1.1 kg.
  • dry wine (preferably white or pink) - 220 ml.
  • lemon - 1 pc.
  1. Wash the lemon with soda, rub with a sponge and dry. Cut off the “buttocks”, chop the whole fruit first into rings, then additionally into strips or squares.
  2. With a sharp knife, cut the peel from the kiwi, rinse the flesh, wipe with towels. Also chop the fruits into cubes 1 * 1 or 2 * 2 cm in size. Pour 1/3 of sugar into a bowl with lemon, mix, let stand for 2 hours.
  3. While the citrus is letting out juice, start preparing the syrup for pouring. Combine the remaining sugar with white wine, put on the slowest fire, cook and stir until the granules dissolve.
  4. When the crystals have melted, add lemon with granulated sugar to them. Simmer the treat for another 4-5 minutes. Now cool the syrup, add chopped kiwi to it.
  5. Again, put the dishes with the contents on the stove, cook without a lid for a third of an hour. Gently mix the ingredients and remove the foam with a slotted spoon. After all the manipulations, cool, pour into jars, cork with nylon.

  Kiwi jam with apple

  • sweet and sour apple - 1 kg.
  • hard kiwi - 950 gr.
  • lemon - 0.5 pcs.
  • granulated sugar - 0.6 kg.
  1. Prepare fruit for jam in the usual way. Get rid of the shell on the fruit, you need to cut the middle out of the apples. Chop fruit into slices.
  2. Pour some water into the pan, add all the missing ingredients. Squeeze out the juice from the lemon. Simmer food for a third of an hour on low heat, turn off the burner, wait 4 hours.
  3. After this period, the mixture should cool completely. Then again the mass must be boiled according to the above technology. Repeat the manipulation three times.
  4. The color of the jam will be dark. Send the composition to clean, dry jars, close with iron lids. Insulate the container traditional way keep cold.

  

  • gelatin - 60 gr.
  • kiwi (moderately ripe) - 12 pcs.
  • banana - 6 pcs.
  • granulated sugar - 630 gr.
  • lime - 3 pcs.
  1. Peel the bananas, remove the pulp, chop into pieces. Send the fruit to a blender cup and puree. You can use a meat grinder or a fork.
  2. Gently free the kiwi from the skin, rinse the pulp, cut into pieces 1.5 * 1.5 cm. Combine with a banana, transfer the fruit to a heat-resistant cooking dish.
  3. Pour gelatin, mix, add sugar. Send the dishes to the stove, simmer at medium power until it starts bubbling. When the liquid boils, boil it over low heat for another 7 minutes.
  4. Then turn off the burner, leave the delicacy to cool at room temperature. After about 5 hours, repeat cooking, cool again. In total, you need to carry out 3 heat treatments.
  5. At the last stage of cooking, squeeze the juice from the lime, filter it, mix it with the contents of the pan. Simmer the treat for another 7 minutes, then immediately distribute into containers and seal with tin.

  Kiwi, grape and gooseberry jam

  • lemon fresh - 85 ml.
  • green gooseberry - 470 gr.
  • grapes "Kish-Mish" - 500 gr.
  • sugar - 1.8 kg.
  • lemon peel - 35 gr.
  1. Remove the skin from the kiwifruit, wash the gooseberries, pat dry and run through a food processor. Chop the exotic fruit into slices. Use a thick-bottomed container, put berry puree and prepared kiwi in it.
  2. Pour sugar into a common container, mix the ingredients. Bring ingredients to a boil. Simmer over low heat for a third of an hour, then let cool. Send the pot with the contents back to the burner, wait for it to boil.
  3. Add the missing ingredients, mix the composition. Boil the delicacy for at least half an hour. Next, cool the treat in a natural way, pour into a ceramic container. Keep cold.

  Kiwi jam with tangerines

  • cardamom - 20 gr.
  • tangerines - 1.1 kg.
  • kiwi - 1.2 kg.
  • clove buds - 4 pcs.
  • lemon juice - 55 gr.
  • liquid honey - 0.5 l.
  • citrus zest - in fact
  1. Remove the peel from the fruit, grate the zest of tangerines on a fine grater. Cut each slice of citrus in half, and cut the kiwi into pieces.
  2. Place prepared fruit in a saucepan, pour in honey and lemon juice. Add cardamom, zest and cloves. Turn on the stove, cook food for at least 15-20 minutes.
  3. Let the jam cool completely at room temperature. Next, you need to repeat the manipulation of languishing on low heat for half an hour.
  4. Sterilize glass jars By classical technology, do the same with the lids. Pour the jam into containers, roll up and insulate with a cloth. Store treats in an appropriate room out of direct sunlight.

  

  • kiwi - 750 gr.
  • lemon - 1 pc.
  • sugar - 0.5 kg.
  1. It is advisable to rinse the kiwi thoroughly, remove the peel, cut the flesh into small pieces. With a lemon, you need to do the same, while the zest should not be removed.
  2. Cut the citrus into half rings. Send the products to the saucepan, sprinkle with sugar. Cook over low heat, do not forget to constantly stir the ingredients.
  3. Simmer the boiling composition for 10-12 minutes. Cool the jam, send it to a beautiful dish. Place in the refrigerator for several hours, then you can use it.

  Kiwi jam with strawberries and vanilla

  • strawberries - 900 gr.
  • granulated sugar - 1.2 kg.
  • kiwi - 1 kg.
  • lemon juice - 60 ml.
  • vanilla sugar - 20 gr.
  1. Rid the kiwi from the peel, rinse the fruits under the tap, then dry thoroughly with napkins. Chop the fruits into cubes of the same size (1-2 cm).
  2. Rinse the strawberries, remove the sepals. Now cut each berry into halves, leave small specimens whole. Drizzle strawberries with lemon juice.
  3. Place all the fruits in a saucepan, sprinkle with sugar and vanilla. Gently mix with your hand, let the contents stand for 4 hours. During this period, kiwi and strawberries will release juice.
  4. After the allotted time, mix the ingredients again and send for cooking. Wait until it boils over medium heat, then reduce the power to a minimum. Heat up 8 minutes.
  5. Do not forget to remove the foam, do not move away from the stove. After heat treatment, let the treat cool at room temperature. Repeat the steps, increasing the duration of languishing to 10 minutes.
  6. Cool again, perform manipulations a third time. hot composition pack in sterile jars, seal with tin immediately or let the jam cool. The subsequent closing is carried out by capron.

  Kiwi and apricot jam

  • kiwi slices (ready) - 700 gr.
  • apricot (pitted) - 650 gr.
  • sugar - 1.4 kg.
  • water with gelatin - 200 ml.
  • fresh lemon juice - 30 ml.
  • brandy (apricot) - 95 gr.
  1. Pre-prepared fruits should be transferred to a thick-walled pan. Add sugar and freshly squeezed lemon juice to the total mass.
  2. Mix thoroughly and send to the stove. Wait until it boils, turn the stove power to a minimum. Simmer the jam for about 15 minutes.
  3. Don't forget to mix the ingredients. Pour in the liquid with gelatin and brandy, boil for another 5-7 minutes. Remove the container from the fire, mix the delicacy thoroughly. Pour the jam into jars, put in a cool place after cooling.

  

  • lime juice - 35 ml.
  • kiwi - 900 gr.
  • sugar - 650 gr.
  1. Throw peeled and diced kiwi into a multi-bowl, sprinkle with sugar, sprinkle with lime juice, mix.
  2. Set the cooking program on the kitchen appliance, turn on the timer for 45-50 minutes. Next, the finished delicacy can be poured into a suitable container, cool in the room and put in the refrigerator.

  Kiwi jam with persimmon

  • lemon juice - 50-60 ml.
  • persimmon variety "King" - 0.5 kg.
  • gelling sugar - 380 gr.
  • vanillin - on the tip of a knife
  • kiwi - 1.4 kg.
  1. Rinse, dry the persimmon. Cut the stalks, chop the fruits into cubes. Free the kiwi from the peel, wash the pulp and cut it in random order.
  2. Mix the ingredients, sprinkle with sugar. Add vanilla, put on the stove. Cook the composition from the moment of boiling for 8 minutes. Turn off the fire, wait 5 hours.
  3. When the mixture has cooled, repeat cooking 2 more times. Don't forget to chill the contents. During the third heat treatment, pour in the lemon juice. The jam is poured into hot jars.
  4. You can cool the treat, then cork with nylon. Either the treat immediately rolls up tin lids, then cooled upside down and put away in the cold.

  Kiwi and orange jam

  • orange - 1 pc.
  • sugar - 250 gr.
  • kiwi - 5-6 pcs.
  1. Get rid of the shell exotic fruits, chop into pieces. Place the product in a heat-resistant enameled container. Pour sand, mix.
  2. Leave the fruit all night, it will stand out in the allotted time required amount juice. Next, send the pan to the stove, wait for it to boil, reduce the power.
  3. Remember that when cooking treats, you need to stir it constantly. Remove the zest from the orange, if possible, leave only the pulp without the film and stones.
  4. Gently tear the citrus, send to the kiwi, mix. Continue to simmer fruit for about 35 minutes. Portionally pour the jam into jars, roll up with metal lids.
  5. If you want the sweet composition to be thicker, the jam needs to be simmered on the stove 3-4 times. In this case, after each procedure, the mixture should cool completely.

  If you are going to make kiwi jam, when choosing an exotic fruit, you should give preference to hard fruits that are a little underripe. Complement the delicacy with spicy seasonings, dried fruits and nuts. You can also add linden honey instead of sugar. As part of kiwi jam, they have proven themselves well various berries. Do not be afraid to experiment, add a delicacy to your taste.

  Video: fragrant kiwi jam