Peel the kiwi and the banana and cut into small pieces. Slice open the vanilla pod with the knife and scrape out the pulp, add to the fruit in a large saucepan. Roughly chop everything with a hand blender. Add the preserving sugar (ratio 3: 1) and bring to the boil on the stove. Let it simmer for 4 minutes, then stir in the gelling aid. Immediately pour the jam into prepared lid jars while hot and close tightly. Turn the glasses upside down for an hour so that no air bubbles form. If you like it even more vanilla, you can cook the peel of the vanilla pod and only fish it out when the jam is poured into jars.
This jam is our absolute winter classic and is enough for 4 250 ml jars.
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