Summary

Ingredients

• 600 g kiwi (s)
• 2 large apples, (about 300 g)
• 100 ml apple juice
• 1 pack Gelfix
• 1 kg sugar
• 1 vanilla pod (s)
• 1 lemon (s), add the juice from it

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Instructions

1. Peel the kiwi fruit and cut into large pieces. When they are very firm, cook them with the apple juice until they are soft and puree, leave to cool.
2. When the kiwis are already soft, you can puree them raw with the apple juice.
3. Peel and core the apples and cut into very fine cubes (approx. 3 mm), mix together with the lemon juice with the kiwi puree, cut the vanilla pod lengthways and add.
4. Mix Gel-Fix with 2 tablespoons of sugar, stir into the fruit puree, then bring everything to a boil over high heat while stirring constantly. Add the remaining sugar, bring everything to the boil again and cook for at least 4 minutes while stirring. Do the gel test; if it turns out positive, remove the vanilla pod and pour the jam into sterilized twist-off jars, screw tight immediately.
5. Tip:
6. Instead of Gelfix and sugar, you can of course also use gelling sugar; best the 1: 1, which is without preservatives. If the kiwifruit is a little pale, you can add a tiny droplet of green food coloring to enhance the color.