Kiwi jam for the winter: three best recipes! Kiwi jam - unusual recipes for homemade jam.

Tropical fruits suitable not only for use in fresh or decorating desserts, but also for homemade preparations. It is good to use fruits that are overripe, crushed on the road and have lost their marketability. appearance, but at the same time maintaining quality. We invite you to surprise yourself and your guests with exotic kiwi jam, original and easy to prepare.

If you follow simple rules, kiwi does not lose its properties during cooking. useful properties, as well as colors. Ready jam emerald, like fresh berries. An unusually beautiful delicacy will surprise guests and add variety to even the simplest tea party.

Kiwi goes well with more common jam ingredients. It tastes great with apples, lemon or orange. It is important to carefully select fruits, observe the proportions in the recipe and cooking time, so that finished product I was pleased with the taste and appearance!

How to choose kiwi for making jam

One of the advantages of harvesting from “Chinese gooseberries” is that both overripe and underripe berries are used. They are often sold packaged in plastic baskets, and buyers do not have the opportunity to objectively evaluate the fruit. Fortunately, all fruits can be preserved.

If they are too hard and unsweetened, the jam will have the consistency of individual pieces in thin syrup and rich green tint. It is good to cook soft, overripe fruits together with citrus fruits - the result will be homogeneous, thick jam With pleasant sourness.

Only berries that have begun to spoil will not be suitable. Very soft, damaged areas must be removed before harvesting.

Kiwi jam in a slow cooker step by step

This way you can prepare a simple delicacy using a multifunctional assistant.

You will need:

• 1 kg kiwi;
• 700 g sugar;
• 200 ml water;
• lemon optional.

Preparation:

• Peel the kiwi, cut into circles or slices. Wash the lemon well and cut it in the same way.
• Cook sugar syrup- combine sugar and water in a multicooker bowl, select the “Cooking” mode, bring to a boil and cook without stirring until the mixture begins to thicken.
• Throw the fruit into the boiling syrup, mix gently, and switch the mode to “Stew.” When the mixture boils, boil for 15 minutes.

• Turn off the multicooker and leave it with the lid closed for 6-8 hours, or overnight.
• Bring to a boil again in the “Stew” mode, then you can cook with the lid open for 10-20 minutes. The longer, the thicker the finished jam will be. Please note that it will thicken further as it cools.
• The hot mass is ready for rolling.

A simple recipe for jam for the winter

Ingredients:

• 2 kg kiwi;
• 1.5 kg sugar;
• a pinch of citric acid.

Preparation:

1. If the peeled fruits are hard enough and hold their shape well, cut them into slices and sprinkle with lemon juice (sprinkle with acid powder).
2. If the fruits are soft, you can make homogeneous jam. To do this, you need to cut each one into several parts and beat them with a blender. Add sugar to the resulting mixture, citric acid(pour in juice), stir.
3. Place the mixture of fruit and sugar on the fire, bring to a boil and cook for 10 minutes. Cool for 4 hours at room temperature, then heat again and boil for 8-10 minutes.
4. Pack and roll into jars.

Kiwi jam with lemon

For a more pronounced citrus taste, boil lemons with “Chinese gooseberries” in equal proportions.

Take a kilogram of each fruit, 800-1200 g of sugar, depending on the desired sweetness of the jam. The more ripe the kiwi, the sweeter the preparation will be.

You need to zest the lemons and blanch the peeled fruit for 5 minutes in salted water.

Cut the peeled kiwi and prepared lemons into slices or small cubes, cover with sugar for 2-3 hours.

Stir the fruit mixture and let it heat up. When it starts to boil, reduce heat and simmer for 10 minutes. Cool for 6-8 hours, then repeat the boiling procedure. There is no need to cool the jam a second time; it is immediately rolled up for the winter or cooled and served.

Kiwi jam without cooking

This sweetness retains maximum vitamins from fresh berries due to the absence of heat treatment.

Ingredients:

• 500 g ripe kiwi;
• a pinch of citric acid;
• 500 g sugar.

Preparation:

1. Grind peeled berries, citric acid and sugar using a blender or meat grinder.
2. Divide the resulting mass into sterile containers and roll up for the winter.

If you do not plan to store the jam for a long time, you can make a puree from green fruits and honey. This dessert can be stored for no more than 2 days and is good with ice cream, cottage cheese, and cakes.

Grape and kiwi jam

It is preferable to choose sweet, seedless varieties:

• 1 kg kiwi;
• 500 g grapes (without branches);
• 250 ml water;
• 1000-1200 g sugar.

Preparation:

1. Peel the kiwi and cut into slices. Wash the grapes, cut each berry into 2 parts, if you come across seeds, remove them.
2. Boil syrup from sugar and water; if the berries are ripe and sweet, add 2-3 tbsp. l. freshly squeezed lemon juice.
3. When the syrup begins to thicken, pour it fruit slices.
4. Put the mixture in syrup on the fire, cook over low heat for 15 minutes after boiling. Let stand for at least 4 hours.
5. Repeat step 4 1-2 more times. When the jam reaches the desired thickness, pour into jars and roll up.

Apricot jam with kiwi

In this recipe, you can change the proportions of fruits, take them equally, or make one flavor dominant. Apricot jam with “Chinese gooseberry” has a sunny orange color with green splashes. It is well suited for soaking biscuits.

You will need:

• 2 kg of fruit in any ratio;
• 1.7 kg sugar;
• juice of a small lemon;
• 100 ml of aromatic alcohol (amaretto, brandy) optional.

Preparation:

1. Wash the apricots, halve them and remove the pits. Remove the skin from the kiwi and cut as desired. Stir, add sugar and lemon juice, leave for 3-4 hours.
2. When the mixture gives juice, put it on fire. Bring to a boil and cook for 15-20 minutes, add alcohol and stir.
3. You can immediately roll the mixture or leave it overnight and boil it again in the morning for five minutes to get a thicker jam.

Kiwi and pear jam

Tropical berries add a traditional touch pear jam beautiful emerald color and unusual taste.

Ingredients:

• 500 g kiwi;
• 500 g pears;
• 900 g sugar;
• 1 small lemon.

How to cook:

1. Remove the seeds from the pears and, if desired, cut off the peel. Cut the fruit into pieces of approximately the same size. Wash the lemon well and squeeze out the juice. Place in a bowl for cooking, add sugar, and squeeze in lemon juice.
2. The mixture should stand for a couple of hours, then it should be put on fire, brought to a boil and cooked for 20-25 minutes until the syrup thickens. The jam can be packaged and rolled.

Kiwi jam with apple

Ingredients:

• 1 kg apples;
• 500 g kiwi;
• 1-1.5 kg of sugar;
• 3 tbsp. l. lemon juice;
• stick or 2 tsp. cinnamon powder.

Preparation:

1. Peel and seed the apples and cut into slices. Cut peeled kiwis into cubes.
2. In a large cooking bowl, mix the fruit with sugar and sprinkle with lemon juice. Leave for 4 hours. The amount of sugar may vary depending on the sweetness of the apples.
3. Mix the contents of the bowl again, add cinnamon, and put on fire. When the mixture boils, reduce the heat and simmer for 20 minutes. Leave overnight.
4. The next morning (or after 8 hours), bring the jam to a boil again, after 10 minutes, remove the cinnamon stick, pour into jars and roll up. You can blend the hot mixture with a blender to make jam.

Kiwi jam with banana

An original delicacy with a slight sourness from the gifts of warm countries:

• 1 kg kiwi;
• 600 g bananas (weight without peel);
• 1.2 kg sugar;
• 1 lemon.

How to cook:

• Peel the fruit. Cut firm, moderately ripe ones into slices; if they are soft and overripe, pass through a meat grinder or blender along with sugar.
• To make jam in pieces, boil syrup from 1.2 kg of sugar and 300 ml of water. After boiling, cook it for about 10 minutes over low heat, then add fruit and lemon juice. Bring to a boil again and cook for 15 minutes.

• Leave for 5-6 hours at room temperature, then boil again and cook for 7-10 minutes. Kiwi and banana jam in slices is ready.
• For jam from crushed fruits, put the mass on heat; when it boils, reduce the heat and cook until the desired thickness (on average 20-25 minutes). Keep in mind that the jam will become slightly thicker as it cools.

Who said it was delicious and fragrant jam Can you cook only from those berries and fruits that grow in a given region? It's time to break old patterns and cook delicious, and most importantly healing delicacy from kiwi or Chinese gooseberries.

This fruit is unique in that it contains a large amount of vitamin C. Enjoy cold kiwi jam winter evenings, you can boost your immunity, normalize digestion and saturate your body with useful substances.

Classic kiwi jam

You can make kiwi jam very quickly and easily using this recipe. It’s called “five-minute jam.” You can enhance its taste and healing qualities if you include nuts or poppy seeds in the composition.

What you will need to make kiwi jam:

• measure 2 kg;
• granulated sugar measuring 1.5 cups;
• a handful of any nuts or poppy seeds if desired.

Manufacturing stages:

1. Wash the fruit and remove the furry skin.
2. Grind the pulp and place it in a saucepan, filling it with sugar.
3. As soon as the kiwi gives juice, move the container to the stove, add nuts or poppy seeds and boil the contents for 5 minutes.
4. Package into glass containers pre-treated with steam or hot oven air and put on lids using a seaming machine.
5. Wrap it up and move it a day later emerald jam from the kiwi to a suitable storage place.

Kiwi jam with banana

The delicacy prepared in this way turns out thick like jam or jelly. This property is provided by gelatin and bananas included in the composition.

The latter are unusually rich in pectins, which are not accidentally called adhesives.

What you will need to make kiwi and banana jam:

• semi-ripe kiwis in the amount of 10 pcs.;
• sufficiently ripe in the amount of 5 pieces;
• instant gelatin in the size of 3 spoons for tea;
• lemon juice in the amount of 3 spoons for the table;
• granulated sugar, 600 g measure.

Stages of making kiwi and banana jam with gelatin:

1. Peel the bananas and mash the pulp with a fork.
2. Wash the kiwi, remove the furry skin and chop.
3. Combine all ingredients in one saucepan, except lemon juice, and begin to simmer over medium heat.
4. After the characteristic foam appears, cook for about 6–7 minutes. 3 minutes after boiling, add lemon juice.
5. Pack the finished treat into prepared containers and seal.

As you can see, kiwi jam prepared for the winter often includes citrus juice, as well as their pulp and zest.

This greatly increases healing properties ready dessert, and the taste not only does not deteriorate, but also improves.

What you will need for tangerine, kiwi and lemon jam:

• Chinese gooseberries, 1 kg measure;
• the same quantity;
• two boxes of cardamom;
• a couple of carnation stars;
• lemon juice in the amount of 2 spoons for the table;
• light liquid honey measuring 0.5 kg;
• tangerine zest.

Cooking steps:

1. Wash the kiwi, remove the furry skin and chop.
2. Wash the tangerines, use a vegetable peeler to remove the orange zest, and remove the remaining creamy part and discard.
3. Remove the thick skin from the slices and chop the pulp.
4. Place the fruit in a saucepan, pour in honey, add seasonings, add lemon juice and zest.
5. Boil for a quarter of an hour, cool and put back on the stove.
6. Boil again and pack into jars and roll up.

This is what it is, kiwi jam. Those who haven’t tried it should do so and enjoy the unearthly taste of Chinese gooseberries, excellent remedy from heaviness in the stomach, heartburn and other problems.

Kiwi is a wonderful, aromatic fruit that is simply created for making jam from it (it is so juicy, so green). In this article, we have collected as many as 10 recipes for making kiwi jam, from the simplest, which does not include anything other than kiwi and sugar, to quite complex - “multi-ingredient” recipes. Choose a recipe to suit your taste.

Recipe No. 1. Kiwi and sugar jam (the simplest)

Ingredients: Kiwi - 1 kg, sugar - 700-800 g

Cooking method

• Peel the kiwi, chop, place in a stainless steel bowl, add sugar and leave for a few minutes (up to 30 minutes) so that the fruit releases its juice.
• Turn on low heat under the saucepan and cook, stirring, until the sugar is completely dissolved. Cook for a couple more minutes.
• Turn off the heat and let the jam sit for half an hour.
• Bring the jam to a boil again, boil for 3 minutes, turn off for 30 minutes.
• For the last, third time, bring the jam to a boil, simmer for 4 minutes (over low heat), turn off.

Recipe No. 2. Kiwi and lemon jam

Ingredients: Kiwi - 1 kg, lemons - 2 pcs, sugar 900 g.

Cooking method

• Wash the first lemon and cut into thin slices (circles).
• Place the slices in a saucepan, add half a glass of water and add 100 grams of sugar.
• Bring to a boil and simmer over low heat for 15 minutes.
• Squeeze the juice from the second lemon and pour this juice into the saucepan with the lemon slices.
• Cut the kiwi into circles (peeling them off) and add them to the pan.
• Add the remaining sugar.
• Bring the mixture to a boil.
• Turn off the heat and leave overnight.
• The next day, bring the jam to a boil again and cook, stirring, over low heat for 20 minutes.
• Pour into sterilized jars, seal and place in a dark place.

Recipe No. 3. Kiwi, banana and lemon jam (the most common on the Internet - a very quick recipe)

Ingredients: Kiwi - 5 pcs., banana - 1 pc., gelatin - 1 teaspoon, sugar - 220 g, juice of half a lemon.

Cooking method

I recently prepared this recipe and photographed the whole process, so the photographs on this page illustrate exactly recipe No. 3.

• Cut the kiwi into triangles, cut the bananas into circles.
• Mix the fruits in a saucepan, mash them lightly with a fork so that the kiwi pieces release their juice.
• Cover the fruit with sugar and add a spoonful of gelatin. It is better to take very, very fine gelatin (fine than sand, it is more expensive, but it dissolves very well)
• Cook for 5-7 minutes over low heat. Ready!

P.S. On the Internet you can often find the following phrase in the description of this recipe: “This is jam of amazing emerald color...”. Well, this is not true. One person wrote - the rest repeated this nonsense, they didn’t even try to cook it. It is not “emerald green” at all, it is exactly the same color as in the photo.

Recipe No. 4. Kiwi and apple jam

Ingredients: Kiwi - 5 pcs., apples (large) - 5 pcs., sugar - 500 g., juice of 1 lemon, 0.5 cups of water (100 ml.).

Cooking method

• Peel apples and kiwis and cut into small cubes.
• Place in a stainless steel pan, pour over lemon juice, add sugar, pour in 100 ml. water and leave for 30 minutes - let the fruit release its juice.
• Bring the jam to a boil and cook for 40 minutes over low heat, stirring constantly.
• Turn off the heat, cool the jam, then bring to a boil again.
• Pour into sterilized jars and seal.

Recipe No. 5. Kiwi and strawberry jam

Kiwi and strawberry, I think, go very well together. And by flavor combination, and the combination of colors is so interesting (a variety of red and green), and the small seeds and juiciness are similar. It’s not for nothing that strawberries and kiwi are the classic combination of fruits in the famous “Pavlov’s Cake”

Ingredients: Kiwi - 500 grams, strawberries - 500 grams, sugar - 1000 g, lemon - 1 pc., vanilla sugar - 1 sachet (4 grams).

Cooking method

• Peel the kiwi, remove the stems from the strawberries (wash).
• Chop the fruits, place them in a pan (preferably stainless steel), add sugar, vanilla sugar, squeeze out the juice of one lemon.
• Let this mixture sit for 2 - 3 hours.
• Stir until the sugar dissolves and the fruit releases its juices.
• Bring to a boil, simmer over low heat for about 5 - 7 minutes.
• Switch off.
• Pour hot jam into sterilized jars, close with sterilized lids, and tighten.

There is another scenario in this recipe: strawberries and kiwi can be pureed with an immersion blender (or, even before adding sugar, passed through a meat grinder).

Recipe No. 6. Kiwi and gooseberry jam

Ingredients: Kiwi - 500 grams, gooseberries - 500 grams, sugar - 1000 g, lemon - 1 pc.

Cooking method

• Pass the gooseberries through a meat grinder or chop with an immersion blender.
• Peel and chop the kiwi.
• Pour everything into a saucepan, add sugar and cook for 30 minutes over low heat, stirring.
• Pour in lemon juice and cook for a couple more minutes.
• Pour into prepared jars and seal.

Recipe No. 7. Kiwi and orange jam

Ingredients: Kiwi - 10 pcs., orange - 2 pcs., sugar - 500 g.

Cooking method

• Place the kiwi in a saucepan and cover with sugar, let stand for about an hour (you can leave for up to 8 hours) so that the fruit releases its juice.
• Place the pan on the fire while the jam boils, peel the oranges and cut them into cubes.
• Place the oranges in a saucepan with the kiwi, let it boil and simmer for 30 minutes over low heat.
• Stir.

This jam can be prepared for the winter by rolling it into sterile jars.

Recipe No. 8. Kiwi and persimmon jam

Ingredients: Kiwi - kg, persimmon - 0.5 kg, sugar - 500 g, juice of one lemon, vanilla sugar, instant gelatin (1 sachet)

Cooking method

• Peel the persimmon and chop.
• Peel the kiwi and cut into cubes.
• Place everything in a stainless steel pan and add sugar, gelatin, and vanilla sugar, add lemon juice.
• Bring the mixture to a boil and cook for 5 minutes, stirring.
  Pour into jars, enjoy your meal.
• Kiwi and persimmon (optional) can be pureed with an immersion blender until smooth.
• This should be done before cooking.

Recipe No. 9. Kiwi and apricot jam (delicate and aromatic, with apricot brandy)

Ingredients: Kiwi - 500 grams, apricots - 500 grams, sugar - 1 kg, 100 ml. apricot brandy, 4 tablespoons lemon juice, 2 tablespoons instant gelatin.

Cooking method

• Peel, chop, mix the fruits, place in a stainless steel saucepan, cover with sugar and add lemon juice.
• Let the fruits release their juice - let them sit for 30 minutes to 10 hours.
• Bring the mixture to a boil and cook, stirring, over low heat for about half an hour.
• Pour in brandy, add gelatin, let it dissolve, turn off the heat.
• Pour the mixture into sterilized jars.
• Roll up and put in a cool place.

Recipe No. 10. Kiwi jam in a slow cooker

And finally - kiwi jam in a slow cooker. Well, it’s impossible not to give a similar recipe here, because the multicooker has firmly and thoroughly entered our lives.

Ingredients: Kiwi - 1 kg, sugar - 1 kg, gelatin - 2 tablespoons. Or, instead of gelatin, you can use a special gelling agent, like “Jam”; it is written on the pack how many bags should be taken per 1 kg. Sahara.

Cooking method

• Peel the kiwi and cut into cubes.
• Place in a multicooker bowl, add gelatin, turn on the “Soup” mode and bring the jam to a boil, stirring constantly.
• Add sugar and, continuing to stir the jam, bring the mixture to a boil again.
• Cook for 5 minutes.
• Cool, pour into sterilized jars.

Kiwi jam - recipes

Kiwi jam slices

If you have a lot of kiwi and are wondering what interesting things to make from it, or you just want to make tasty and beautiful jam, I offer several recipes for Greek kiwi jam: kiwi slices, kiwi slices, whole (small) kiwi - all this is called glyco ( when there are large pieces or whole fruit in syrup, such as soft candied fruits), kiwi jam (in Greece such jam is called marmalade). You can also make plastic marmalade or marshmallows and compotes from kiwi, but we will prepare them separately.

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

Important points when canning kiwi

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

Ripe soft kiwis, the pulp of which can be removed from the skin with a spoon, are suitable for jams, marmalade and marmalade. The pulp can be removed and crushed or mashed with a fork, or pureed in a blender. 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 batches for five minutes (but cook for 10 minutes after boiling) or traditionally - at once for 40 minutes, until ready.

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 overcooked. If the kiwis are ready, but the syrup is still liquid, put the kiwis with a holey spoon into jars prepared for canning. Continue cooking the liquid syrup until it thickens. Sign of syrup readiness: A drop of syrup does not spread on a cool saucer.

Trim the kiwi from both ends, and notice that on one side it has a very hard part where the stem is attached. They must be cut out so that the jam is tender.

Cloves add a very pleasant aroma to the jam. You can also add orange or lemon zest and the juice of these citrus fruits.

Kiwi jam can be prepared with lemon or orange

I will also add photos of making jam and other recipes.

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

There will be enough jam for 1 liter jar.

Composition and proportions

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

How to cook

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

Using the same recipe, you can make jam from kiwi, cut into slices (1 strong kiwi for 4-6 slices).

Kiwi without skin

Sliced ​​kiwi into 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 is thick, with a pleasant sourness, jelly-like

Delicious kiwi jam in a vase

Delicious bread sandwich with jam circles

2. Kiwi jam slices (candied fruits)

The resulting jam volume per jar is approximately 0.9 ml - 1 l

Composition and proportions

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

How to cook

• Wash the kiwi, trim the ends and remove the skin from the kiwi. Cut into slices (into 4 parts, if the kiwi is very large, then into 6).
• Cover the kiwi with sugar and leave overnight or for a day to release the juice. There will be a lot of juice, no need to add water.
• Place on the fire, bring to a boil and cook for another 10 minutes, skimming off any 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 grate the zest). Place into jars and close. Store at room temperature in a cool, dark place, and store the opened jar in the refrigerator.

Kiwi jam can be cooked with lemon

Kiwi slices for jam

Unpeeled kiwi and lemon
Peeled kiwis
Kiwi slices


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

After a day, the slices released a lot of juice

The first brew is finished

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

A bowl of candied kiwi in syrup

Hot jam in a jar and in a vase to try))

A jar of jam - candied kiwi slices in syrup

Kiwi slice removed from syrup

Delicious soft candied kiwi in syrup

3. Whole kiwi jam in syrup (glyco)

For this Greek glycolic, the kiwi fruits must be unripe, hard, small in size (about the size of a small egg) and, preferably, without large quantity seeds inside.

Composition and proportions

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

How to cook

• Wash the kiwi and remove the skin.
• Place the peeled kiwis in a container with acidified cool water (squeeze the lemon juice into it first). The water should cover the kiwi. Leave the kiwi in acidified water for 20-30 minutes. Then rinse the kiwi well, draining the water 3-4 times (remove excess sourness).
• Place the washed fruits in a bowl for making jam. Add sugar and leave to steep overnight (so that the kiwis release their juice).
• Place the bowl on the fire and bring to a boil. Reduce heat and cook for about 30 minutes at a low simmer until the kiwi is tender, but at the same time still remains crunchy. The readiness of kiwi is determined as follows: as soon as we were able to pierce the kiwi with a fork, it’s ready.

No water is required; after standing in sugar, the kiwi will release a lot of juice.

If it turns out that the kiwis are cooked before the syrup, remove the kiwis from the syrup (you can immediately put them in sterilized jars), and cook the syrup itself to the desired thickness and pour this hot syrup over the kiwis in the jars. Sign of syrup readiness: a drop of thickened syrup does not spread over a cool saucer, but holds its shape.

4. Kiwi jam

Composition and proportions

• Ripe, soft kiwi (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 make jam with bananas from them - crush the pulp of both fruits with a masher, pour over 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 and remove the inside with a spoon. Peel the bananas.
• Place kiwi (or kiwi with bananas) in a bowl for jam, pour over orange/lemon juice. Puree with a masher (or grind with a blender). Cover with sugar and zest.
• You can let it stand until the juice is released, or you can immediately put it on slow fire and bring, stirring, to a boil. Cook for 15-20 minutes. Pack into clean, boiled jars, close with lids (regular iron or).
• Store in the refrigerator, cold pantry or basement.

Other Greek jam recipes

Delicious and beautiful kiwi jam

What to make from kiwi peelings (peel)

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

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

Spicy compote of kiwi peel 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 you can make it only from kiwi (cut into slices or add whole small fruits), or assorted: kiwi+orange (slices), kiwi+pears+apples, kiwi+orange (slices)+ zucchini, kiwi + berries (whatever you have).

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

Kiwi slices in syrup

Kompotik, jam and fresh kiwi

If the kiwi syrup is well boiled, it will form folds and resemble semi-solid caramel with a very tasty sweet and sour taste.

6. Canning kiwi without sugar

You can prepare kiwi without sugar, but then sterilization will be required. To preserve kiwi without sugar, you will need dense, unripe fruits (sour). They need to be peeled. Very small ones can be covered entirely, while large and medium-sized fruits can be cut into rings, slices or pieces. This preparation can be used both as a compote and as a filling for pies, adding later required quantity Sahara.

6.1. Recipe for kiwi compote without sugar

• Place the kiwi in prepared jars (pieces or, if small, whole peeled fruits), filling up to the hangers. Pour boiling water over it.
• Place the jars in a container for sterilization ( large saucepan, line the bottom with a cloth to prevent the jars from fidgeting). Cover the jars with washed lids. Pour into a saucepan hot water up to the hangers of the cans.
• Sterilize half-liter jars: 8 minutes. (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 take out the cans and roll them up. Store in a cool, dark place.

6.2. Kiwi jam without sugar (jam, marmalade)

Cut the kiwi pulp (you can ripe) into pieces, add a little water (5-6 tablespoons per 1 kg of kiwi). Cook over low heat, stirring frequently until done (a drop of jam on a saucer will not spread).

Place the hot jam into prepared jars and place them in the oven (temperature about 100 degrees C) so that the top layer of jam dries. Once dry, close the lids. Keep refrigerated.

As an option:

1. You can do without an oven, but cover with gauze open jars and leave for 2 days until a crust forms on the surface of the jam.
2. Cook with pauses: Heat over low heat with a lid until the juice releases (or just add water). As soon as the cooking liquid appears, cook uncovered for 40-50 minutes, stirring (watch carefully, 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 in intervals of 3-4 hours. If the kiwi is not completely boiled, but remains in pieces, then before the last cooking you can either crush it with a masher or chop it with a blender (you don’t need to do this in advance, the mass will be viscous and inconvenient to cook).

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

  Classic kiwi jam

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

  • 500 g kiwi;
  • 750 g sugar.

  Recipe step by step:

  1. The kiwi should be peeled using any available method, the pulp should be chopped into cubes, sprinkled 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 for five minutes after boiling. Allow the mixture to cool completely. Next, the procedure with five minutes of boiling and cooling is repeated three more times.
  3. For long-term storage The jam should be placed in sterile jars, closed iron lids and put it in the basement or pantry.

  How to cook with banana

  

  To make winter kiwi and banana jam, for one small jar of aromatic preparation you need to take:

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

  Cooking method:

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

  Simple kiwi jam without cooking

  This version of the “emerald” blank allows you to preserve everything as much as possible. useful material and vitamins fresh fruit. But it is worth considering that the shelf life of such sweets is shorter than that of jam prepared by heat treatment.

  

  Ingredient proportions for this delicacy:

  • 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. This can be done using a meat grinder or blender.
  2. Combine fruit puree with the prescribed amount of sugar, mix and place in clean and sterile jars. This jam can only be stored in the refrigerator.

  Recipe with gelatin

  Jam with kiwi gelatin is more viscous and thick. All this is thanks to the gelling component. If you use “Zhelfix” for jam, then it is added along with the fruit at the very beginning of cooking. When using regular gelatin, the sequence of actions changes slightly, since boiling reduces its gelling properties to nothing.

  

  

  

  List of ingredients:

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

  Cooking steps:

  1. We clean and chop the kiwi. The method of chopping depends only on personal preferences: you can grind the fruit in a meat grinder or cut them into cubes with sides of at least 1 cm.
  2. Cover the fruit slices with sugar and leave for several hours to release a sufficient amount of juice. Soak instant gelatin in a separate container in 4 - 5 tablespoons of the released juice.
  3. Boil the kiwi with sugar for twenty minutes after boiling and turn off the heat. Place the swollen gelatin into 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 kiwi. The only point: preference should be given to grape varieties with light-colored berries, the dense pulp of which is devoid of seeds.

  

  For one serving of this jam you will need:

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

  Cooking sequence:

  1. Remove the gooseberries and grapes from the stalks, wash under running water, which then allow to drain well. After this, grind the berries into puree. Peel the kiwi and cut into small cubes.
  2. Place the prepared berries in an enamel container, add lemon juice and sugar, mix and bring to a boil.
  3. Add to boiled jam citrus zest, reduce heat to medium and cook everything for no more than 20 minutes. After this, the workpiece can be placed in jars 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 very tasty and unusually aromatic.

  

  The workpiece includes:

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

  Progress:

  1. Wash the lemons thoroughly using the hard side of a dish sponge or just a brush. Pour boiling water over it. Cut one citrus fruit into slices, squeeze the juice from the other.
  2. Combine water and 100 g of sugar in a saucepan and bring this syrup to a boil. Then add lemon slices to it and boil for 10 minutes. Meanwhile, peel the kiwi and cut the fruits themselves in the same way as citrus.
  3. Place the kiwi, the remaining sugar and lemon juice into the pan with the boiled lemons. 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 simmer for 20 minutes, stirring from time to time and collecting the foam.

  All that remains is to seal the composition in sterile jars and store it in a dark and cool place.

  Kiwi jam with apples

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

  

  Proof of this was the recipe for delicious and thick jam from:

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

  Cooking algorithm:

  1. Wash the apples, thinly peel them, 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 product will be cooked, place the fruit there, sprinkling it with sugar, and squeeze the lemon juice on top.
  3. Let the fruit stand for half an hour - an hour, then put the jam on the fire and cook for half an hour after boiling. Cool fruit pieces in syrup, then boil again and roll into prepared jars.

  An unusual delicacy with persimmons

  Even those who don’t like the astringent taste of persimmons will enjoy kiwi jam with this orange fruit.

  

  

  

  To prepare it you will need:

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

  Preparation:

  1. Wash, peel and puree the fruits using a blender. Then add sugar and lemon juice to the resulting mixture.
  2. In a thick-bottomed vessel, bring the mixture fruit puree and sugar to a boil, reduce heat to medium and cook for another 5 - 10 minutes. Place the finished jam into jars and roll up the lids.

  How to make with apricots

  The highlight of this recipe is not only the combination of the familiar and the exotic, but also 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 apricots;
  • 750 g sugar;
  • 70 ml brandy;
  • 5 g citric acid or corresponding amount of lemon juice.

  Prepare as follows:

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

  In a slow cooker

  

  To prepare kiwi jam in small quantities, for example for tea, you only need:

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

  Cooking stages:

  1. Wash and peel the fruits. The apple will also need to be cored. Next, cut everything into small pieces.
  2. Place the chopped fruit, sugar and lemon juice into the multicooker bowl, mix and close the lid of the gadget tightly.
  3. Cook the jam at 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 citruses (tangerines) you will need:

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

  Description of cooking method:

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

  This 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 enjoy eating.