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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