Summary

Ingredients

• 200 g kiwi (s)
• 200 g apples, (variety as desired)
• 200 g preservin suar, 2: 1
• 0.5 ½ lemon (s), add the juice
• 2 cl orange juice

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Instructions

1. Peel, quarter and core the apples, cut into very small cubes, place in a bowl, add the lemon juice and stir.
2. Peel and quarter the kiwi, remove the white stalk in the middle, cut very finely, also add to the bowl and stir.
3. Put everything in a saucepan, turn on the heat.
4. Add the preserving sugar and the orange juice, mix everything well.
5. Bring to the boil once, stirring constantly, then reduce the heat until the mixture is only simmering.
6. Simmer for 5 minutes, stirring frequently, until the fruit becomes puree - then turn off the heat.
7. If the jam is still too chunky for your own taste, crush everything in the pot with a normal potato masher and stir.
8. Remove from the stove, put 1 teaspoon of the mixture on a small plate and check whether the jam is no longer too runny.
9. If so, add a little citric acid and stir in.
10. Now pour the hot mixture into small glasses (twist off), close immediately and allow to cool. The basement is still ideal for storage.