Gold Kiwi Jam with Vanilla and Fresh Mint
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 4 mins |
| Total Time | 3 hrs 34 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg peeled kiwi (s), (gold, yellow kiwi) weighed
- 500 g preservin suar, 2: 1
- 1 vanilla pod (s)
- 6 stalks mint, fresh
Print Recipe
Pin Recipe Instructions
- Chop the peeled kiwi (either roughly pound with the potato masher or dice). Pour into a suitable saucepan and add the preserving sugar. Scrape out the pulp from the vanilla pod and add the scraped pod to the kiwi / preserving sugar mixture, stir well. Let the pulp infuse for about 3 hours and stir from time to time.
- In the meantime, pluck the washed mint leaves from the stems and chop them into small pieces. Bring the kiwi puree to the boil and let it simmer for at least 4 minutes, otherwise follow the manufacturer`s instructions. Make a gel test. Remove the sliced vanilla pod.
- When the jam has set, add the chopped mint at the end.
- Fill into sterilized twist-off jars and close immediately. Turn upside down for 10 minutes. Let the glasses cool down.
- Tip: I personally take more mint because we love the mint taste. The heat turns the mint dark.
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